Crack the eggs into a measuring jug and note the volume. Measure the same volume of flour and the same volume of milk.
Whisk the eggs, flour, milk, salt and pepper together until completely smooth and about the consistency of pouring cream. Pour it back into the jug.
**Rest for at least 30 minutes** at room temperature, or overnight in the fridge.
Heat the oven to 220°C (200°C fan). Put a teaspoon of dripping or oil into each hole of a 12-hole muffin tin and put the tin in the oven for **10 minutes**, until the fat is shimmering and just beginning to smoke.
Pull the tin out and, working quickly, pour the batter into each hole to **no more than halfway**. It should hiss as it hits the fat.
Return to the oven immediately and bake for **20–22 minutes**. **Do not open the oven door.**
They’re ready when they’re tall, deep golden brown, and dry and crisp to the touch. Serve within a couple of minutes.