TODO - Crêpe Soufflé

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Monica Galetti/Style magazine

makes 12 crepes (6 people)

Recipe: crêpe soufflé

STEP 1: Prepare the crème patisserie filling
Ingredients

• 6 egg yolks
• 125g sugar
• 40g flour
• 500ml milk
• 1 vanilla pod, split
• A little butter or icing sugar, for cooling

Method

• Place the egg yolks and about one-third of the sugar in a bowl and whisk until they are pale and form a light ribbon. Sift in the flour and mix well.
• Combine the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the mixture bubbles, pour about one-third onto the egg mixture, stirring all the time.
• Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl.
• Flake a little butter over the surface or dust lightly with icing sugar to prevent a skin forming as the custard cools.

STEP 2: Prepare the crêpes
Ingredients

• 2 cups self raising flour
• pinch salt
• 1/4 tsp bi-carb soda
• 2 eggs
• 2 cups milk
• 2 tbs melted butter

Method

• Place flour, salt, bi-carb and eggs in a mixing bowl and mix on low speed.
• Gradually add milk and then mix on high speed until smooth.
• Melt butter. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat.
• When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film.
• Cook crepe for about 1 minute until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden.
• Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

STEP 3: Make the crêpe soufflé
Ingredients

• 5 Egg Whites
• 60g sugar

Method

• Whisk the egg whites until stiff, gradually adding the sugar in whilst whisking.
• In a clean bowl, whisk the crème pat mix to remove any lumps.
• Add the whisked egg whites to the crème pat gradually, taking care not to overwork.
• Spread enough soufflé mix onto half a flat pancake to cover, fold over.
• Spread another layer over half the folded pancake, and fold again, so you are left with a quarter triangle.
• Place in a preheated oven (190’C) for 7 minutes, until the pancake is crisp and the soufflé has doubled in size.
• Serve with a caramel sauce, Anglaise or fruit coulis of your choice.