Beat eggs, melt butter add milk and butter to eggs.
Beat flour and salt into egg mixture.
Fill well oiled custard cups or popover pans to 1/2
inch from top. Bake 1 hour for 6 oz cups 45 minutes
for 4 oz cups. When done, cut 2 small slits in top
to release steam. Then bake another 5 minutes.
Makes 8 very large or 10 regular
Originally Submitted
2/16/2013
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