Yorkshire Pudding with Herbs (English)

This traditional side is transformed by fresh herbs adding a new texture to your meal.

1¼ cups flour, unbleached
1 tsp. sea salt
2/3 cup milk, room temperature
2/3 cup water, room temperature
3 large eggs
4 Tbsp. roast beef pan drippings
4 tsp. fresh rosemary, minced
¼ tsp. cayenne pepper

In a bowl combine flour and sea salt. With a handheld mixer add the milk, in a stream, until smooth. Add water and eggs and beat until combined well and bubbly. Let stand, covered, at room temperature for 1 hour.

Preheat oven to 450°F (230°C).

Divide drippings among eight muffin pan cups. Heat the cups in the oven until almost smoking. Beat batter until bubbly, stir in rosemary and cayenne, and divide among muffin cups.

Bake 10 minutes in lower third of the oven without opening the oven door. Reduce oven temperature to 350°F and continue to bake for another 10 minutes until puffed, crisp and golden brown.

Serve immediately.

Makes 8 servings.