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10 minutes
20 minutes
90 minutes
- 2 eggs
- 0.75 cup all-purpose flour
- 0.5 teaspoon salt
- 1 cup milk, divided
- 0.25 cup beef drippings, divided
- Beat eggs in a blender for 2 to 3 minutes until smooth.
- Combine flour and salt in a bowl and sift together. Pour in 1/4 cup milk along with the flour mixture into the blender and blend until smooth, about 1 minute. Scrape down the sides of the blender, then pour in the remaining 3/4 cup milk and blend for an additional 2 to 3 minutes until smooth.
- Chill the batter in the refrigerator for 1 to 2 hours prior to cooking.
- Preheat the oven to a toasty 450°F (230°C).
- Pour the beef drippings into six muffin cups in a 12-cup muffin pan. Then, place the pan in the preheated oven to heat the drippings until they are very hot.
- Take the pan out of the oven and carefully pour the batter over the hot beef drippings.
- Bake in the hot oven until golden and puffed, for 20 to 30 minutes.
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