Try this dish with the Red Wine Marinated Rib Roast, Slow Roasted Leg of Lamb, Smoked Prime Rib Roast, Stuffed Wild Mushroom Leg of Lamb, and/or Bacon Wrapped Beef Tenderloin. Try this dish with Better Than Bouillon Vegetarian No Beef Base or Reduced Sodium Roasted Beef Base.
Recipe tags: beef base, advanced difficulty, side, beef, roast
| 1 cup | whole milk |
| 4 | large eggs |
| 2 cups | all-purpose flour |
| 1 tsp | salt |
| 1 cup | hot water |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 8 Tbsp | unsalted butter |
Preheat oven to 400°F.
Add the milk, eggs, flour, and salt to a blender, cover and blend on high until bubbly.
Dissolve the Roasted Beef Base into the water.
Add the Roasted Beef Base broth and butter to a 13-inch x 9-inch pan. Place the pan in oven and heat for 5-10 minutes, until bubbly.
Blend the batter for 30 seconds more. Pour the batter directly into the baking dish and bake for 20 minutes.
Reduce the oven heat to 350°F and bake for 15 minutes more.
Carefully remove the baking dish from the oven and let rest for 5 minutes before cutting.
Cut into pieces and serve immediately.