Ingredients:
2 large eggs
1 cup of whole milk
1 cup of unbleached all-purpose flour (5 ounces)
1/2 teaspoon of table salt
1 tablespoon of unsalted butter , melted
1 1/2 tablespoons of peanut oil
Method:
1. In a large bowl, whisk the eggs and milk until well
combined, about 20 seconds. Mix the flour and salt in a medium
bowl and add to the egg mixture; stir with a wooden spoon or
spatula just until the flour is incorporated; the mixture will
still be lumpy. Add the melted butter. Whisk until the batter is
bubbly and smooth, about 30 seconds. Let the batter rest at room
temperature for 30 minutes.
2. While the batter is resting, measure 1/2 teaspoon
peanut oil into each cup of the muffin tin. Adjust an oven
rack to the lowest position, place the muffin tin in the oven,
and heat to 450 degrees. After the batter has rested, pour it
into a 4-cup liquid measuring cup or another container with a
spout (you will have about 2 cups of batter).
Working quickly, remove the pan from the oven and
distribute the batter evenly among the 12 cups in the pan (about
1 fl oz per cup. Return
the pan to the oven and bake for 20 minutes, without opening the
oven door. Lower the heat to 350 degrees and bake until golden
brown all over, about 15 to 18 minutes more. Invert the pan onto a wire
rack to remove Serve immediately.
Notes: Rather than oil, you can use the drippings from the
roast you are making, or any animal fat. This will improve the
flavour.
Toad in the Hole uses the same batter.