Herbed Yorkshire Puddings

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 3 large eggs
• 1 cup whole milk (don't skimp with skim, go for it)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 6 tablespoons reserved pan drippings, from your prime rib roast, you may substitute 6 tablespoons of olive oil if you are low on drippings

Recipe

• 1 whisk egss in medium bowl to blend.
• 2 gradually whisk in milk.
• 3 sift flour and salt together into egg mixture and whisk until well blended and smooth.
• 4 whisk in all herbs.
• 5 let batter stand at room temperature at least 30 minutes.
• 6 you can refrigerate up to 3 hours, but make sure to leave enough time to let batter come to room temp (re-whisk before using).
• 7 preheat oven to 400 degrees.
• 8 place 16 standard (1/3 cup) metal muffin cups in oven to preheat for 10 minutes. place 1 teaspoon of drippings into each muffin cup.
• 9 return pan to oven until drippings are very hot, but not smoking (about 8 minutes - you know your own oven!).
• 10 immediately spoon 2 generous tablespooons of batter atop hot dripping in each muffin cup.
• 11 bake until puddin's are golden and puffy, about 12 minutes.
• 12 puddin's will sink in center, but edges will stay puffy. serve hot and enjoy!