These can be a little tricky, but when they work out, they poof up into shells that you can stuff full of things like chicken with gravy, mixed veggies in cream sauce, chili, broccoli cheese soup, or whatever savory thing you want to fill them with. They are the savory version of cream puffs only a little bit easier to mix up.
2 c. milk
2 c. flour (I use plain old white flour for these)
1 t. salt
Heat oven to 450°. You want it hot when you're ready to put these in so make sure you pre-heat. Grease 12 muffin cups. Don't use paper liners for this recipe.
Beat eggs with a fork. Add milk, flour, and salt. Whisk just until smooth.
Pour batter into muffin cups, filling them only about 3/4 full. Bake 25 minutes. DON'T TAKE THEM OUT. Lower the oven temperature to 350° and bake another 15-20 minutes until they are golden. Remove from the oven and the pan and make sure to serve them hot.