4 eggs
2 c. milk
2 c. all-purpose flour
1 tsp. salt

Heat oven to 450 degrees. Grease 12 deep custard cups (5 ounces) or 16 medium muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not overbeat.

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