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

Sift flour, measure - add salt and sift again. Beat eggs until light and thick. Alternate adding flour and milk. Put 4 tablespoons of drippings from roast beef into pan (7 1/2 x 12 x 2 inches) or use muffin tin; pour about 1 teaspoon of drippings in each cup. Bake at 425 degrees for 40-45 minutes. Serve with roast beef.