Go street food and casual with your yorkshire pudding and making filled wraps
Preheat the oven to 220C / Fan 200C
Make a well in the flour in a mixing jug or bowl, gradually beat in the eggs
Add the milk gradually, beating until it’s a smooth batter.
Season with a pinch of salt and grinding of black pepper. (Add some herbs of choice if you want)
You can leave to stand, I rarely leave for more than a few minutes. Put the oil into the baking dish then put on the middle shelf in the oven to heat up.
Once the oil is hot, pour in the batter carefully and cook for around 30 minutes until golden brown, light and fluffy on the bottom and risen and a bit crispy on the sides. Don’t keep opening the over door to check otherwise it’ll keep sinking, but check after about 25 mins as you don’t want it to get too crispy and hard.
Once cooked, remove from the oven, cut into 4 pieces, top with the filling, roll or wrap like a parcel and eat while still warm.