Long the standing companion to roast beef, this is the consummate, tested recipe used by every hotel banquet chef in the world. Equal parts by weight of egg, flour, and milk with a pinch of salt. Lowering the oven temperature during the last 15 minutes of cooking with the door ajar keeps them from collapsing once out of the oven

1 2/3 cups flour
4 eggs
1 cup milk
pinch salt
vegetable oil

Preheat oven to 425 F
Whisk all ingredients together until well combined
Allow to rest in fridge until needed
Place a muffin tin on a baking sheet and place 2 tbsp oil in the bottom of each cup
Place sheet pan in the oven until the oil is hot, about 10 minutes
Ladle batter into heated muffin tins, filling each one 2/3 full
Bake on the upper rack of the oven for 20 minutes, until puffed and golden
Reduce heat to 300 F, open door slightly, and bake for an additional 15 minutes (this will prevent them from collapsing once removed from oven)
Remove from oven, lift from tins, tipping out any excess oil, and serve immediately