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Ingredients
- 2 eggs
- 1 c. milk
- 1 c. flour
- 1/2 tsp. salt (optional)
Method
- Heat oven to 425°.
- Heavily butter 8 custard cups.
- Place on baking sheet for easy handling.
- Slide into hot oven while mixing batter.
- All ingredients can be mixed in blender.
- Milk and eggs should be at least 75° to 80° (room temperature).
- Pour into heated custard cups, filling each 1/2 full to allow room for popping. Bake in hot oven at 425° for 20 minutes, or until popped, crisp and golden.
- Reduce heat to 350° for 30 minutes longer.
