Recipe from my sister, Karen.
There once was a restaurant, The Pannekoeken Huis, in my hometown1. It specialized in Dutch souffles. (My favorite was the dessert apple kuchen.) Whenever one was made, the waiters would run through the restaurant to the table before the souffle fell.
Below is the basic recipe; it can be savory or sweet. You can add meat, cheese, spices, fruit, whatever to make it into a meal or a dessert. It is also easy to double or triple. Best of all, you only need to use one bowl.
