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

Heat oven to 450 degrees. Grease 12 deep-custard cups or 16 medium muffin cups. With hand beater, beat eggs slightly; add milk, flour and salt and beat until smooth. DO NOT OVERBEAT.

Fill custard cups 1/2 full, muffin cups 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 and serve hot. Break and spread with butter or fill crusty hollow shell with creamed seafood or meat.