1 egg, well beaten
1/2 c. milk
1 tsp. salad oil
1/8 tsp. salt
1/2 c. flour

In bowl beat eggs, milk, oil, and salt. Add flour, beating until smooth. Pour batter equally into lightly oiled (6 ounce) custard cups. Place on cookie sheet.

Bake at 450 degrees for 15 minutes, then lower temperature to 350 degrees for 20-25 minutes longer or until firm and well-browned. Avoid opening oven door while they are baking.