Tee hee... who can resist a yorkshire pudding?

Here's the link:
http://forum.lowcarber.org/showthread.php?t=152073

A little more work than the traditional recipe, but so worth it. I keep intending to keep part of the batter to make eclairs or creampuffs too... even found a recipe to make "stabilized whipped cream" so it doesn't all squish out... mmmm

Wynter