Souffle Crepes

Soufflé and crepes work well together in terms of flavours, and this dessert looks quite spectacular. Cook the pancakes in advance, and prepare the soufflé filling at the last minute.

Spoon some soufflé mixture on to a crêpe, slightly off centre, and fold the crêpe almost in half over it. Once filled, place the crêpes in a buttered shallow ovenproof dish. Apply a light dusting of icing sugar over the pancakes and bake them at 220°C for about 5 minutes, until the soufflé is risen and just set. Serve immediately.