Grease custard cups and place on pan to go into oven. Use hand beater only. Do not over mix. Fill about 2/3 full of mix.

5 OR 6 CUPS:

2 eggs
1 c. flour 7/8 c. milk (1 c. less 2 tbsp.)
1/4 tsp. salt

7 CUPS:

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

11 CUPS:

4 eggs, lightly beaten by hand
2 c. all-purpose flour
2 c. milk
1 tsp. salt

Cook each batch some time. Preheat oven 425 degrees. Reduce to 400 degrees when pan of pop-overs are in.

Bake 45 minutes. Do not open door until time is up. If not ready to serve turn off and leave in oven with door cracked open. Will be very large and crusty and brown.

If you want more than 11 do not try to double any measure simply add 7 and 11 or 7 and 7 and so on.