In a food processor or blender, blend milk, water, eggs and salt for 15 seconds. With motor running, add flour, a little at a time, and blend on high for 2 minutes. Transfer batter to a bowl and let stand, covered, at room temperature for 3 hours.
Preheat oven to 450°F. Pour 1-1/2 tsp. of pan drippings into each of eight 4-1/2 x 1-inch pie pans or standard sized muffin tins. Put the pans on 2 baking sheets and heat in the oven for 10 minutes, or until smoking hot.
Return the batter to the food processor and blend for 10 seconds. Divide among the pie pans or muffin tins and bake in the lower third of the oven for 20 minutes.
Reduce the heat to 350°F and bake for 10 minutes more.
