5 lg. eggs
1/2 tsp. salt

Combine ingredients in blender and whip for 3 minutes. Whip in 3/4 cup of flour, adding more by sprinkles to make a thick batter (almost like heavy mayonnaise). Thin out with driplets of milk to the consistency of medium/light cream. Whip another 2 minutes. Cover and refrigerate for at least 1 hour or overnight.

Preheat oven to 450 degrees. Heat muffin tins or individual Pyrex custard cups until hot. Whip batter 1 more minute. Working quickly, wipe tins or cups with melted butter. Pour 1/3 cup batter into each cup. Put immediately into oven and bake for 12-15 minutes until puffy and brown. Delicious with roast beef dinner!