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Rich in dairy, this is just like eating a cheese blintz. A stylish substitute for pancakes, and it makes a great dessert for any meal.
Preheat oven to 375 degrees. Put 2 Tablespoons butter each in 2 deep pie dishes (preferably ceramic or glass) and place in oven. Remove pans when butter has melted. Place remaining batter ingredients in blender, adding the melted stick of butter and flour last. Pour 1/4 of the batter into each pie dish. Set aside while you make the filling.
Blend all filling ingredients in food processor until smooth. Pour half into each pie dish as evenly as you can. (Filling will be a bit thick.) Take the remaining batter and pour equal amounts in each pie dish, covering the filling. Bake 35 to 45 minutes or until golden brown. Remove from oven and cool 10 minutes.
Spread sour cream thinly over the entire souffle, leaving a 4-inch circle bare in the middle. Fill the center space with a favorite jam and ring the outer edge with fresh berries when in season. Garnish with edible flowers in the center.
Serves: 12 to 16
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