Sift the flour and salt into a mixing bowl, make a well in the centre and crack in the eggs. Pour about a third of the milk and water in, and with a balloon whisk, starting in the middle, begin to mix incorporating the flour bit by bit until you have a smooth mixture. Stir in the rest of the milk and leave to stand in the fridge for at least 30 minutes, but it can be made up to 24 hours ahead.
Heat the oven to 220° C.
Put about half a teaspoon of dripping or oil into 10 of the holes in a muffin tin and heat the tray for five minutes in the oven.
Half fill the holes with batter and cook in the oven for 25 to 30 minutes until well risen and crisp. Don't undercook otherwise the bases will be soggy.