Ingredients
- 2 eggs
- 1 cup milk
- 1 cup flour
- 1/2 teaspoon salt
- Fresh cracked pepper
- 1/4 cup reserved beef drippings or melted butter
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By melissah46
Carrollton, TX
on May 19, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was one of VERY few disappointing experiences with a recipe from Food Network. Though these were easy to make and puffed up beautifully, they were very blah in the taste department. I doubt we will be making these again.
By jessica_11252956
Peabody, MA
on January 06, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made these a 2nd year for Christmas dinner with Tyler's Horseradish Crusted Prime Rib. OMG, so good with the drippings from that roast- everyone loved these. I followed recipe exactly, they rose perfectly and had a perfect crisp crust and airy, eggy inside. A few days after xmas I had a taste for them again and made them with just butter instead of drippings and WOW! Will definitely start making these more than for just xmas dinner. I'm new to yorkshire pudding and never had original in England, but this recipe is perfectly heaven! So easy to make and really a no fail recipe.
By furlong_9271351
Alabaster, AL
on December 26, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
After years of watching my Yorkshire Pudding failing to rise properly when my Mother-in-laws was effortlessly perfect time and again, I finally found someone who told me the secret none of the recipes included. In addition to the "no peeking" rule, you have to always use run of the mill ALL PURPOSE FLOUR! NEVER use self-rising or high gluten bread flour it will do the exact opposite and fail to rise. Sounds strange, but it's true. Use all purpose flour, get your pan and fat hot and keep the door shut and you'll be successful time and again.
Read all 8 reviews