Ingredients
4 eggs
2 cups milk
2 cups flour
1 teaspoon salt
Preparation
Heat oven to 450. Grease 12 deep custard cups (5 ounces) or 16 medium muffin cups. With hand beater, or whisk, beat eggs slightly; add milk, flour and salt and beat just until smooth. Do not over beat.
Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Lower oven temperature to 350 and bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from pan; serve hot.
