4 eggs 150 g flour 175 g milk 25 g water 2 g salt Rest batter at least 30 minutes, or more in the fridge. Preheat oven 450. Put cast iron skillet in now if using and give enough time for heating up. Add 100 g solid fat (e.g. lard) and return to oven for 10 minutes. Should be smoking hot, but you can't tell while it's still in the oven. Pour in batter and cook At least 25 minutes for cast iron skillet 15 minutes for muffin pans Done when sounds hollow when tapped.