This is the classic side dish for a prime rib -- especially so in winter -- and they make perfect gravy cups!
1 C flour
1 C milk
2 eggs, beaten
1/2 C meat drippings
1 tsp salt
Sift flour and salt together and then combine with eggs and milk. Stir vigorously until smooth. Allow to rest for 30 minutes. Pour drippings into 8 cups of a muffin pan and then heat the pan in a preheated 425º oven for 15 minutes. The drippings will be just starting to smoke. Working quickly, remove the pan from the oven and pour 1/3 cup batter into each cup of the muffin pan. Return to oven for 20 minutes, then reduce heat to 375º (open the door for a few seconds at this point to bring the temperature down quickly) and continue baking for about 15 minutes or until golden brown and puffy. Serve immediately.
Note: this is best with drippings from your roast. However, if you are using a rotisserie method as I do when doing the beef over a live fire, collecting drippings is difficult. Ask the butcher for the trimmings from the roast (you're paying for them!) and render them ahead of time in a slow oven for the required beef fat.