PEACH PANCAKE SOUFFLÉ

3 4 1 1 2 1/8 1 Tablespoons unsalted butter Eggs C up milk Cup all-purpose flour Tablespoons sugar T easpoon ground nutmeg Can peach pie filling (or your favorite flavor) Whipped cream Nutmeg Maple syrup Place ¾ tablespoon butter in each of four, 4-inch ovenproof ramekins; place in a 425 degree oven for 2-3 minutes or until melted.Remove from oven. In a blender, process eggs, milk, flour, sugar and nutmeg until smooth (scrape down sides). Pour equal amounts in each ramekin. Bake for 15 minutes, shield loosely with aluminum foil, continue baking 5 minutes longer or until puffy. Meanwhile warm pie filling in microwave proof dish until bubbling. Remove pancakes from ramekins. Spoon warm filling into center of each pancake. Garnish with whipped cream. Sprinkle with nutmeg. Serve with small pitchers of warm maple syrup. Yield 4 servings NOTE: This recipe can be made in a 10-inch ovenproof skillet. Cut into wedges and spoon pie filling on each wedge . Yield 6 servings