Yorkshire puddings
Tall roast-side popovers. Equal parts einkorn flour, milk, and egg by volume.
PrepPr10 minCookCk25 minRestRes2 hServesSrv6Ca:PCa:P1:1.6
Ingredients
- 1 cup einkorn flour
- 1 cup whole milk
- 1 cup eggs (about 4 large)
- Pinch of salt
- Beef tallow, lard, or neutral oil, for the pan
Directions
- Whisk einkorn flour, milk, eggs, and salt until smooth. Refrigerate at least 2 hours, preferably overnight.
- Heat oven to 400°F. Put ovenproof ramekins or a muffin tin in the oven with fat filling each cup about one-third full.
- Heat the fat 10 to 15 minutes until nearly smoking.
- Stir the rested batter once. Pour into the hot fat until it reaches the top of the fat line.
- Bake about 20 minutes without opening the door, until puffed and golden. Serve immediately with gravy.
Contribution
Video recipeNutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 158.61666666666667
- Total Fat 32.6g
- Saturated Fat 12.4g
- Trans Fat 0.3g
- Polyunsaturated Fat 4.6g
- Monounsaturated Fat 10.3g
- Cholesterol 1001.7 mg
- Sodium 400.3 mg
- Carbohydrate 109.2g
- Fiber 3.4g
- Sugar 12.6g
- Protein 50.2g
- Calcium 432.1 mg
- Phosphorus 681.5 mg
- Ca:P ratio 1:1.6
- Vitamin A 503.9 mcg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 1.3 mg
- B3 (Niacin) 0.3 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.3 mg
- Folate 168 mcg
- B12 3.7 mcg
- Zinc 4 mg
- Selenium 78.2 mcg
