Preheat oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes to heat it up. In a mixing bowl, beat the eggs until foamy and light. Whisk in the milk until combined. Add the flour, salt and pepper, beat just until the batter is smooth. Pour the beef drippings in the bottom of the hot pan. Then pour in the batter and bake for 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking for 15 to 20 minutes more until puffy and brown. Serve immediately, it deflates rapidly.
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Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon
Recipe courtesy of Bobby Flay