Crêpes soufflées

Name: Crêpes soufflées
Prep time: 1 h 40 min
Cook time: 15 min
Total time: 1 h 55 min
Yield: Makes 9 crêpes
Cuisine: French
Ingredients: 5 egg whites; 1-2 teaspoons Grand Marnier; 2 tablespoons cornflour; 4 egg yolks; 125 g (4 oz) sugar; ¼ vanilla pod, split lengthways; 225 ml (7¼ fl oz) milk; unsalted butter, for cooking; ¼ teaspoon vanilla extract or essence; ¼ teaspoon vanilla extract or essence; 200 ml (6½ fl oz) milk; 1 egg, lightly beaten; 75 g (2½ oz) plain flour; 2 tablespoons sugar

Preparation info

Makes
9
crêpes

Difficulty
Complex
Ready in
1 hr 55

Appears in

Desserts

By Le Cordon Bleu

Published 1998

About

An old French custom when cooking crêpes is to make a wish while flipping the crêpe, holding a coin in the hand for prosperity. Your guests will feel blessed indeed when offered this ambrosial dessert.

Ingredients

Crepe Batter

2 tablespoons sugar
75 g (2½ oz) plain flour

Europe
France
Dessert
Mediterranean
Vegetarian

Method

To make the crêpes, sift the sugar, flour and a pinch of salt into a bowl. Make a well in the centre and add the egg. Whisk briskly to draw in the flour, slowly adding half the milk in a thin steady stream. Whisk until smooth. Add the vanilla and remaining milk, whisking constantly into a smooth batter—you may need to sieve the batter to remove all the lumps. Cover with