Jacques Pépin crêpes – simple ones in seconds, plus an orange soufflé crêpe | 1X57

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Jacques Pépin crêpes – simple ones in seconds, plus an orange soufflé crêpe | 1X57

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 2

    TBS Butter

  • 1

    Cup all purpose flour

  • 2

    Eggs

  • 2

    tsp sugar

  • Dash salt

  • ¼

    Cup milk PLUS

  • ¼

    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

Directions

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


Nutrition