Herbed Yorkshire Puddings - cooking recipe

Ingredients

3 large eggs
1 cup whole milk (don't skimp with skim, go for it)
1 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
6 tablespoons reserved pan drippings, from your prime rib roast, you may substitute 6 Tablespoons of olive oil if you are low on drippings

Preparation

Whisk egss in medium bowl to blend.
Gradually whisk in milk.
Sift flour and salt together into egg mixture and whisk until well blended and smooth.
Whisk in all herbs.
Let batter stand at room temperature at least 30 minutes.
You can refrigerate up to 3 hours, but make sure to leave enough time to let batter come to room temp (re-whisk before using).
Preheat oven to 400 degrees.
Place 16 standard (1/3 cup) metal muffin cups in oven to preheat for 10 minutes. Place 1 teaspoon of drippings into each muffin cup.
Return pan to oven until drippings are very hot, but not smoking (about 8 minutes - you know your own oven!).
Immediately spoon 2 generous Tablespooons of batter atop hot dripping in each muffin cup.
Bake until puddin's are golden and puffy, about 12 minutes.
Puddin's will sink in center, but edges will stay puffy. Serve hot and enjoy!