A baked batter of flour, milk and eggs, commonly with the addition of meat juices.

light puffy bread made of a puff batter and traditionally baked in the pan with roast beef

Cross between a popover and a souffle that is traditional compliment to British roast beef. Made with butter, eggs, milk and flour, it's baked in beef drippings until crisp and puffy. Made in shallow baking dishes or muffin pans and, like souffles, are best served immediately after baking before they "deflate".