|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Milk||1 Cup (16 tbs)|
|Eggs||2 , beaten|
Combine all ingredients in mixing bowl and beat vigorously with rotary beater for 4 minutes.
Have popover pans, muffins tins, or pottery or glass custard cups thoroughly heated and lightly greased.
Pour batter into hot cups, filling about half full, bake 15 minutes in a hot oven (475° F.) ; then turn oven down to moderate (350° F.) and bake 15 to 20 minutes longer until very crisp and golden brown.
Puncture to allow steam to escape.
Remove from oven and serve immediately.