1 c flour
1 c milk
½ tsp salt
Heat oven to 450. Generously grease 6-cup popover pan, six 6-oz custard cups, or a 6-cup muffin tin with shortening. Set aside.
Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about ½ full.
Bake 20 minutes. Reduce temperature to 350. Bake about 20 minutes longer, or until deep golden brown. Immediately remove from cups. Serve hot.