- 12 large eggs
- 2 cups all-purpose flour
- 1 tsp salt
- 2 cups milk
- 4 Tbsp butter or margarine, melted
- 3 Tbsp solid vegetable shortening
Make batter at least 4 hours before baking, or a day ahead.
Put eggs, flour, salt, milk and melted butter in an electric blender, cover and blend for 30 seconds at medium speed until smooth. Stop machine and scrape sides with a rubber spatula, blend again.
Cover batter and let stand up to 4 hours at room temperature or chill overnight.
Heat oven to 220°C. Using ½ Tbsp shortening for each, grease 6 x 400ml ovenproof ramekins in the oven for 5 minutes to heat.
Pour batter into ramekins and bake 15 minutes. Reduce oven temperature to 180°C and bake 5-10 minutes longer, until edges are puffed and golden.
Remove from the oven and serve immediately.