Souffle with Nettle
Butter four ramekins with and sprinkle with breadcrumbs.
Preheat the oven to 180°C (approximately 350°F).
Rinse, trim and blanch stinging nettles in salt water. Rinse, drain well and chop finely. Separate the eggs. Beat the softened butter with the egg yolks and nutmeg until fluffy. Add the nettles. Then alternately stir in the grated cheese, cream and crème fraîche. Whip egg whites and the flour until stiff. Fold egg whites into the mixture. Season with a pinch of salt. Pour mixture into molds and bake for about 30 minutes until golden brown. Serve immediately.