Chocolate Soufflé Crêpes

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Preparation info

  • Yield:

    6

    portions
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Milk

Method

Procedure

  1. Heat the milk and chocolate together, stirring, until the chocolate is melted and well mixed with the milk. Bring to a simmer.
  2. Combine the cornstarch and rum and mix to a smooth paste. Stir into the hot milk and simmer until thickened.
  3. Stir in the sugar and vanilla until the sugar is dissolved.
  4. Whip the egg whites to soft