1 c. Wondra flour
2 eggs
1 c. milk
1/2 tsp. salt

Mix milk and eggs with salt. Stir in flour to make a smooth batter. Pour into well-greased custard cups, muffin tin, or popover pan. Place in cold over and turn to 425 degrees. Bake 30 minutes if custardy popovers are desired, or 35 minutes if drier ones are preferred. Remove from pans and serve immediately. Extra popovers make great sandwiches, either toasted or plain. Makes 6.