1 c. flour
1/2 tsp. salt
1 c. evaporated milk
2 eggs
1/2 c. beef drippings (or 1 beef bouillon cube dissolved in 1/2 c. hot water)

Put milk, eggs and salt in blender, blend to mix. Turn blender on slow speed (stir), slowly add flour to make a smooth batter. Chill in refrigerator 45 minutes to 1 hour.

Preheat oven to 425 degrees. Heat beef drippings to boiling, pour into 10 inch pie plate. (If using bouillon, grease pie plate lightly with shortening.)

Remove batter from refrigerator, blend batter again for 15 seconds or beat by hand for 1 minute. Pour batter into pie plate, bake 20 to 25 minutes or until golden brown. Serve with roast beef.