Hippie Souffle

HIPPIE SOUFFLE; 3 TABLESPOONS BUTTER 2 TABLESPOONS FLOUR 1 & 1/2 CUP MILK 6 EGGS, SEPARATED SALT AND PEPPER TO TASTE 4 OUNCES CHOPPED HIPPIE 1/4 CUP GRATED PARMESAN; MELT 2 TABLESPOONS OF BUTTER IN A MEDIUM SAUCEPAN OVER MEDIUM HIGH HEAT. WHISK IN THE FLOUR. BRING TO A SIMMER & STIR UNTIL THICKENED, ABOUT 5 MINUTES. REMOVE FROM HEAT AND STIR EGG YOLKS. STIR OVER MEDIUM HEAT FOR 3 MINUTES OR UNTIL THICKENED. TRANSFER TO A LARGE BOWL, STIR IN HIPPIE. HEAT OVEN TO 375. GREASE SIX 8 OZ RAMEKIN DISHES WITH BUTTER. COAT THE BOTTOM & THE SIDES OF THE RAMEKINS WITH THE PARMESAN. WHIP EGGS WHITES WITH ELECTRIC MIXER UNTIL PEAKS FORM. FOLD EGG WHITES INTO THE HIPPIE MIXTURE. DIVIDE BATTER INTO THE RAMEKINS & PLACE ON A COOKIE SHEET. BAKE UNTIL GOLDEN BROWN AND PUFFED, ABOUT 30 MINUTES. SERVE IMMEDIATELY.