Orange Souffle Crepes - J Pepin

By kathryns

Crepes can be made and kept refrigerated several days in advance. Cooking time cited does not include making the crepes.

Ingredients

• 2 TBS Butter
• 1 Cup all purpose flour
• 2 Eggs
• 2 tsp sugar
• Dash salt
• 1/4 Cup milk PLUS
• 1/4 Cup +/-milk
• For Souffle
• Butter to grease oven proof pan
• Granulated sugar (1 cup for filling and more for dusting baking pan)
• 5 egg whites
• 2 TBS orange zest
• Powdered sugar

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from 1x57.com

Preparation

Step 1

Melt butter in a skillet

While it’s melting, combine flour, two eggs, a few dashes of sugar, dash a salt, and a quarter of a cup of milk

Whisk until smooth and thick. Then add enough milk to make a thin batter. Add the melted butter.


•In the same buttery skillet, ladle in some of the batter. Quickly turn the skillet to coat the pan with the batter.
•Cook for about 1-minute, at least, on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan

For Souffle
Grease an ovenproof pan with butter then sprinkle with sugar and shake to cover butter.

Separate eggs whites and add to mixing bowl and whip to firm peak. Add cup of sugar and orange zest to peaked whites.

Place crepes on baking dish and ladle filling into crepe fold each crepe once and dust with powdered sugar and bake at 375 for about 10 minutes...dust again drizzle lightly with Gran Manier if desired and serve