Sieve the flour into a large bowl.
Whisk in the eggs until incorporated.
Gradually whisk in the milk until the batter is smooth.
Season with salt and pepper, then pour the batter into a jug.
Cover with cling film and refrigerate for 30 minutes.
Preheat the oven to 200°C.
Place half a tablespoon of fat into each of the eight muffin tin holes.
Heat the tin in the oven for 7 minutes until the fat is smoking hot.
Divide the cool batter equally into the holes.
Cook for 20 to 23 minutes without opening the door until golden-brown.
Remove from oven and serve immediately.