Souffléed Crêpes "Baumanière"TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
METHOD
Make the crêpe batter
- Combine the ingredients with the cold milk to make a smooth fluid batter.
- Add the 100 g of browned butter, which will make it unnecessary to butter the pan.
- Make 8 crêpes.
Prepare the orange soufflé mixture
- In a bowl, combine the pastry cream, Grand Marnier and coarsely chopped peel of the candied oranges.
- Beat the whites to stiff peaks and gently fold them into the pastry cream mixture.
Finishing
- Butter a dish. Place a crêpe on it and a little of the soufflé mixture on one side.
- Fold the other half of the crêpe over top to form a filled half-circle, and continue with the remaining crêpes.
- Prepare the crème anglaise and the sugar syrup, adding the orange extract.
- Place the crêpes into a preheated 200° C (400° F) oven for about 5 minutes until they puff up.
- Remove from the oven, sprinkle with icing sugar and serve with the 2 sauces as desired.
