3 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt

Beat eggs slightly with a rotary beater. Add remaining ingredients. Beat briskly for 1/2 minute. Scrape sides. Beat 1/2 minute more. Batter should be smooth and thin. Grease 8 small custard cups with butter. Fill 1/2 full. Evenly space in pan and bake at 400 degrees F for 50 minutes until richly golden.

Serve at once. If not ready to serve immediately, remove from cups and slit sides slightly to allow the steam to escape. Place in pan and return to oven (no heat and door ajar).

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