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Ingredients
4 large eggs, broken and measured in a measuring cup (so, if the eggs measure 2/3 cup, then the milk and flour will both be also measured at 2/3 cup) Equal amount of whole milk to eggs Equal amount of sifted all-purpose flour to milk and eggs Pinch of salt, dash of pepper (here's a good place to use white pepper) Large pinch of dried thyme 4 tablespoons beef drippings, vegetable oil, or combination of both |
Method
Step 1 Put the eggs and milk into a large mixing bowl, add the salt and thyme; whisk well. Add the sifted flour and whisk until you have a fairly thin (sort of resembling a thick cream) lump free batter. Allow this to rest, at room temperature for 30 minutes to 1 hour. (This is an important step, you need to allow the glutens in the flour to relax. If leaving for more than 1 hour, keep in the refrigerator. Bring to room temperature before continuing) Step 2 Heat the oven to 450°F. Place your ramekins into the oven for 10 minutes; add the fat (1 tablespoon per ramekin) and return to the oven for 5 -7 minutes more, or until the fat is hot. Give the batter a good whisk, then add 2 tablespoons COLD water, whisk again. Pour into the prepared HOT ramekins, to 1/3 full; return quickly to the oven. Cook for 15 - 20 minutes, or until browned and puffy. Serve immediately. |