Name: Crêpe Soufflé
Cuisine: French
Ingredients: 2 tbsp vanilla custard — see The Chefs’ Knowledge; 125 g flour; ½ vanilla pod/bean; 40 g butter, melted, plus extra for frying, if needed; 1 tbsp orange liqueur, such as Cointreau or Mandarin Imperial; Icing/powdered sugar, to serve; 4 egg whites, beaten; 300 ml milk; 2 tbsp vanilla sugar; 2 eggs; Juice and grated zest of ½ orange; A pinch of salt; 40 g caster sugar

Preparation info

Difficulty
Medium

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

Crêpe is the French name for pancake and is most famously used in the table-side dessert Crêpes Suzette — a flambéed crepe with an orange liqueur sauce. The recipe on this page takes that idea a stage further by including in the pancake a soufflé. However, you can use the crepe recipe on its own on Shrove Tuesday or Pancake Day.

Making a good pancake is a skill. The mixture needs to be runny and attention needs to be taken when adding the liquid to the pan. It is easy to add too muc