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
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.