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Crepes Soufflés These crepes are folded over to enclose a soufflé mixture, then baked in the oven where they puff like a soufflé, becoming very light and pretty. Any soufflé mixture can be used, though we use a cross between an orange soufflé base and a meringue mixture. The egg whites, and the fact that there's no flour in the soufflé base, make it extremely light. 1 tablespoon butter 2 tablespoons plus 2/3 cup sugar Peel of 1 large orange (removed with vegetable peeler) 5 egg whites 9 crepes (see recipe) Powdered sugar for dusting Butter a large stainless-steel or other ovenproof platter and sprinkle it with 2 tablespoons sugar. Place the remaining sugar together with the orange peel in a food processor and process until the peel has been completely chopped and absorbed into the sugar. Beat the egg whites until firm add the sugar mixture fairly quickly. Beat for another 30 seconds until the mixture is fluffy and shiny. Arrange 6 crepes on the platter so that half of each one hangs over the edge. Place 1/2 to 3/4 cup of the beaten egg whites on each crepe and fold the other half over. Place 2 or 3 more stuffed crepes in the center of the tray. Sprinkle the crepes with 1 tablespoon of powdered sugar and place in a 350-degree oven for about 12 minutes. Sprinkle with a bit more powdered sugar and serve right away. 6 SERVINGS Return to Top | Back to Recipes |
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