Easy. So long as your oil is hot and you don’t open the oven. A chef told me how to make them. Get a ramekin or something similar. Use that to measure your mix. Everything should be equal quantity. So if you use two eggs, see how far they filled the ramekin, then hoy in a mixing bowl. Use same ramekin and tip in flour to where the eggs were and same again with the milk. You’ll get perfect ones every time. Ideally cook at 180 for 20 mins but turn the heat up for the last 5 mins or so. Don’t open the oven.
He doesn’t know how to use his own oven. Either that or he gets a large one poured and forgets it’s on.
That as well. Having a g&t though you food critics should know it’s not just about the balance of flavours but texture as well. There should be something with a crunch to complete any dish.
I honestly wouldn't know how to . It was Sundays Dinner . Taken me this long to get the photo on here !
