Beat eggs and whisk in milk and water. Whisk in four and salt half a cup at a time. Let sit over night in fridge if possible. Get the batter out of the fridge an hour before you want to cook it so that it has time to warm back up.
Preheat oven to 450. Yes 450.
Put a tablespoon of grease in each cup of the muffin pan. Put the muffin pan in the oven till the oil is smoking. Fill each muffin cup 1/2 to 2/3 full with batter. Cook 20 min or until brown and fully puffed.
Be sure the oven, muffin pan, and oil is HOT!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 60 (63%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 282mg||87 %|
|Sodium 93.3mg||3 %|
|Potassium 89.4mg||2 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 8.4g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 95
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!