4 eggs
2 c. milk
2 c. non-self rising flour
1 tsp. salt

Heat oven to 450 degrees. Grease 12 deep custard cups or 16 muffin cups. With hand beater, beat eggs slightly, add milk, flour and salt. Beat until smooth. Do not over beat.

Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Lower oven temperature to 350 degrees and bake 15 to 20 minutes longer until golden brown. Immediately remove from pan, serve hot.