Crêpes soufflées à l’orange

Name: Crêpes soufflées à l’orange (Orange Soufflé Pancakes)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serve 4
Cuisine: French
Ingredients: 2 tbsp vanilla sugar; 300 ml/10½ fl oz/scant 1¼ cup milk; 1 tbsp orange liqueur, such as Cointreau or Mandarin imperial; juice and grated zest of ½ orange; 125 g/4½ oz/1 cup plain flour; 2 eggs; 4 egg whites, beaten; 40 g/1½ oz/scant ¼ cup caster sugar; a pinch of salt; 40 g/1½ oz butter, melted, plus extra for frying, if needed; icing sugar, to serve; ½ vanilla pod

Orange Soufflé Pancakes

Preparation info

Serve
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

Sunday evening is a favourite time for making pancakes in our house, and orange soufflé pancakes are a fantastic change to the ‘crêpe’ served with sugar or jam, and a delicious treat. The soufflé mixture, placed in the top pocket of the folded pancake, is sweet, sharp, light and utterly sublime.

Ingredients

300 ml/10½ fl oz/scant 1¼ cup milk
½

Europe
France
Dessert
Mediterranean
Vegetarian

Method

In a small saucepan, warm the milk over a low heat for 2–3 minutes. Cut the vanilla pod in half and scrape the seeds into the warmed milk, add the pieces of pod and leave to infuse for 30 minutes. Discard the vanilla pods.

Put the flour, vanilla sugar, salt, eggs, orange juice and zest, and liqueur in a bowl. Add one-third of the milk mixture and the melted butter and whisk until smooth