Herbed Caviar Roulade
|Corn oil||2 Teaspoon|
|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Chives||2 Teaspoon, chopped|
|Chopped parsley||1 Tablespoon|
|Chopped dill||2 Teaspoon|
Preheat oven to 425Â°.
Brush an 11 x 17 inch jelly roll pan lightly with corn oil.
In the bowl of an electric mixer, beat eggs, for 15 seconds until pale yellow.
With mixer on, add milk in a slow stream, flour and mix until smooth, carefully scraping down sides.
Turn mixer off.
Add salt, chives, parsley and dill and mix to blend for a few seconds.
Let mixture rest in bowl at room temperature for 30 minutes.
With a rubber spatula, spread batter evenly on jelly roll pan.
Bake for 12 minutes.
Remove from oven and let cool in pan.
When cool, loosen bottom with metal spatula.