Pour the olive oil into a 23 x 45cm roasting tray and heat in the pre-heated oven for about 8-10 minutes until very hot - test by dribbling a tiny amount of batter into it, which should immediately sizzle and cook.
Using either a liquidiser or balloon whisk, beat together the eggs and milk then gradually whisk into the flour to produce a batter. Season to taste. Pour the batter into the sizzling hot fat and bake for 25-30 minutes until it has risen, golden and crispy. Serve immediately.
Note: It is essential to have the correct size of roasting tray, oven temperature and sizzling hot fat.