Ingredients
2 cups all-purpose flour
4 large eggs
3 cups whole milk
1 1/2 teaspoons coarse salt
1/8 teaspoon freshly ground pepper
4 tablespoons pan drippings, reserved from Standing Rib Roast with Roasted Potatoes
Preparation
Whisk flour, eggs, 1 1/2 cups milk, salt, and pepper in a medium bowl. Let stand for 30 minutes.
Preheat oven to 400 degrees. Whisk remaining 1 1/2 cups milk into batter. (The batter should resemble heavy cream.) Pour 1 teaspoon drippings into each popover cup (1/2 teaspoon if using muffin tins), then place in oven for 2 minutes. Carefully pour batter into cups, filling each 1/3 full. Bake until puffed and golden brown, about 30 minutes. Serve immediately.
