1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk. Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigerator at least 4 hours, or overnight.
2. When prime rib roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes. Serve warm with Prime Rib Roast.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 8|
|Calories from Fat: 185 (42%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 799.2mg||246 %|
|Sodium 294.8mg||10 %|
|Potassium 415.2mg||11 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 32.9g|
|Protein 30.1g||43 %|
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Calories per serving: 445
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