4 eggs, slightly beaten
2 c. milk
2 c. flour
1 tsp. salt
2 tbsp. butter, melted

Preheat oven to 450 degrees. Grease 12 custard cups or 16 muffin cups. Beat all ingredients with rotary beater, just until smooth. Do not overbeat! Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Lower temperature to 350 degrees. Bake 10-15 minutes longer. DO NOT PEEK! Remove from cups immediately.

Delicious served with scrambled eggs and bacon or with butter, cream cheese and jam.