This simple zucchini soup will nourish while reminding you of easy-breezy summer nights.
Print
Ingredients
- 1 cup flour 250 mL
- 1/2 tsp salt 2 mL
- 1/2 cup milk 125 mL
- 2 eggs, beaten
- 1/2 cup water 125 mL
- melted butter, beef drippings or oil
Instructions
- In a blender, mix flour, salt, milk, eggs and water. Blend well and leave at room temperature for 1 hour. Every time you walk by, give it a whirl!
- When the roast is done, remove from the oven and cover with foil to keep warm. Preheat oven to 400°F (200°C).
- Pour 1 tbsp (15 mL) beef drippings, melted butter or oil into 8 medium muffin tins. Place in oven until bubbling hot. (Watch closely because you don't want the butter to burn.)
- Remove from the oven and pour the batter into the hot butter. Bake at 400°F (200°C) for 20 minutes, then at 350°F (180°C) for 10 minutes longer. Yorkshire pudding batter will puff up and become hollow inside. Serve immediately with gravy.
Notes
- If using butter or oil, this can be a vegetarian side dish.
The Best of Bridge https://www.bestofbridge.com/
