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

Heat oven to 450 degrees. Grease 6 custard cups or 8 muffin cups. Beat eggs slightly. Beat in flour, milk, and salt until just smooth (do not over beat). Fill custard cups about 1/2 full, muffin cups about 3/4 full. Bake for 20 minutes. Decrease oven temperature to 350 degrees; bake custard cups 20 minutes longer, muffin cups 15 minutes longer. Immediately remove from cups. Serve hot.