- 3 eggs
- 115g flour
- 285 ml milk
- pinch of sea salt
Whisk eggs, flour, milk and salt together well. Set aside for 30 minutes.
Turn oven on to 500. Put a popover pan on a baking tray in the oven as it’s warming. When the oven is preheated, remove the trays, close the oven door, and add a tablespoon of butter to each muffin hole. Let it melt, then pour in muffin batter.
Bake for 15 minutes with the door shut. Optionally, for a crispier yorkie, turn oven down to 150 and cook for another 10 minutes.