This crepe soufflé recipe comes from 22 yr old chef Maxime's father's cafe in Normandy, France.
1.5 hours approx.
70 mins (1 hour inactive)
For the Crepes:
1 Lemon’s Zest
For the Soufflé:
100ml Orange Juice
To prepare crepes:
Sift flour with a sieve or a fine mesh strainer.
Combine flour, sugar, lemon zest and salt in a large bowl. Make a hole in the center and add the eggs. Mix gently, stirring slowly.
Mix melted butter with milk and warm water. Pour it gradually into the bowl while mixing vigorously. It is important to pour the milk in progressively so as to avoid lumps.
Once the batter is completely smooth, let it rest in refrigerator for 1 hour.
Heat a pan and grease it with a towel soaked in oil. Pour a ladle of batter, wait until the edges of the crepe color to lift off with a spatula. Once it comes off completely, flip the crepe and cook for 1 minute and set aside on a plate. Use the rest of the batter to make more crepes.
To prepare the soufflé:
Preheat oven to 180 ° C.
In two bowls, separate the whites from the yolks.
Whisk the egg yolks with sugar and flour. Add the orange juice and mix well.
Beat the egg whites with a pinch of salt. Add a tablespoon of sugar which helps to tighten the whites.
Pour the yolk mixture into the egg whites and fold very gently until smooth.
Place a crepe on each plate and spread some of the cream soufflé on one half of the crepe. Fold the crepe to form a semicircle.
Bake for 15 minutes.
Remove from oven, sprinkle crepes with powdered sugar and serve.