Stuffed Baby Yorkies – a delicious recipe with eggs, milk, flour, salt, canola oil, beef. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk the eggs, milk, flour, and salt together in a mixing bowl until the mixture is smooth and glistening. Set aside to rest for 20 minutes.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Meanwhile, place 1 tablespoon oil in each cup of a muffin pan. Place the pan in the oven while the batter is resting.
4
Whisk the batter briefly. Remove the pan from the oven, and immediately fill each cup 3/4 full with batter. The oil should be sufficiently hot so the batter sizzles and begins cooking. Spoon about 1 teaspoon roast beef and 1 teaspoon of horseradish into the center of each cup.
5
Immediately return pan to the oven, and bake until puffed and golden, about 12 minutes. Remove Yorkshire puddings from the pan and drain on a plate lined with paper towels. Serve hot with prepared au jus.
794
kcal
Calories
64
g
Fat
27
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 eggs, 1 cup milk, 1 cup all-purpose flour, 1 teaspoon salt, and more.
Yes, Stuffed Baby Yorkies falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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