Crêpes soufflées à l’orange

Orange Soufflé Pancakes

Preparation info
  • Serve


    • Difficulty


    • 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.


  • 300 ml/10½ fl oz/scant cup milk
  • ½


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