Yorkshire Puddings

Traditional English puddings, perfect not only for breakfast, they are also called popover rolls. I love them for their quirky shape, crispy on the outside and soft on the inside, they will be a great appetizer on a festive table. By the way, they have a neutral taste, so the filling can be savory or sweet. Recipe - ridiculously simple, in my case, I used cream cheese and red fish for the filling. For a sweet option, you can use whipped cream and berries. I won't list all the fillings, you can get creative to infinity!

Eggs

4 eggs

Flour

1 1/2 cups

Milk

3/4 cup

Salt

a pinch

To prepare Yorkshire puddings, first of all, take a muffin pan, mine is for 12 pieces, it's just enough for this amount of batter. Pour vegetable oil into each compartment, about 1 cm. Place the oiled pan in the oven, set the temperature to 375 degrees Fahrenheit top-bottom mode and preheat for 15-20 minutes.

You can use any vegetable oil that can withstand high temperatures. I traditionally used refined sunflower oil.

In a bowl, beat eggs with a pinch of salt, or rather mix them well and add flour, mix everything until smooth.

Then, gradually add milk while stirring each time. This will help avoid lumps, the mixture should be quite liquid and smooth.

Pour the mixture into a small pitcher or cup from which it will be convenient to pour our batter.

Now, take out the hot pan with oil from the oven and pour in the batter. The hot oil immediately starts cooking the batter, and when we put it in the oven, the oil will start pushing the batter over the edges of the pan.