Crepe Souffle Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.
• Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
• Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.
• Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

Steps:

• To make the crepes: In a small saucepan on medium-low heat, cook 1/2 stick of butter until it slightly brown. In a standing mixer, put in flour, eggs, egg yolk, milk and 3 tablespoons kirsch, beat well on medium speed until just combined. Strain mixture through a fine strainer. Add the brown butter to this mixture, combine well and leave it to rest in the refrigerator for 2 hours. In a preheated 8-inch skillet, brush with a little melted butter and pour in 1/4 cup of crepe batter. Swirl the skillet around and coat it well with batter and pour excess back into batter mixture. Cook crepes until lightly brown, about 1 to 2 minutes per side. Hold aside at room temperature
• To make the crepe filling: In a standing mixer, cream 1 stick of butter with confectioners sugar on medium speed until well combined. Add 2 tablespoons kirsch, mix for another 30 seconds. Transfer to a bowl and keep in refrigerator.
• In a medium skillet, melt remaining 1/2 stick of butter on medium heat and cook remaining 2 cups of cherries, coat well with butter. Add 1/4 cup sugar and cook, until slightly soft, about 2 to 5 minutes depending on cherry size. Then add 2 tablespoons of kirsch, remove the skillet from the stove top and ignite to flambe the cherries. Allow the flame to burn out the alcohol.
• Preheat oven to 170 degrees F. Spread each crepe with a tablespoon of crepe filling. Roll the crepe and sides in like a spring roll. Place 2 crepes in the middle of each serving plate, warm in oven for 5 minutes. To serve, garnish with some of the cooked cherries and a scoop of the Cherry Sorbet.
• In a medium saucepan, combine cherries with water and lemon, bring to a boil and simmer on low heat for 10 minutes. Add sugar, stir to dissolve and cook for another 15 minutes. Then add the corn syrup and allow to cool before pouring mixture into the ice cream machine. In the machine, bring mixture to soft to firm consistency and keep in freezer.

Steps:

• Preheat oven to 375 degrees. In a 12-inch iron skillet, melt 2 tablespoons of the butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10 to 15 minutes. Sprinkle with 2 tablespoons of the sugar and cook, gently stirring, until the sugar dissolves and the apples caramelize, about 1 to 2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
• In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 cup of the sugar, cinnamon, allspice, cake flour and a pinch of salt. Whisk in the milk until combined.
• Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 cup sugar. Whip to soft peaks, and then fold into the batter.
• Melt the remaining 3 tablespoons butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter. Transfer to the oven and bake uncovered until the center of crepe no longer wobbles when shaken, 20 to 25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.

Steps:

• Procedure for Chocolate Crepes:.
• Whisk together egg, sugar and milk until well combined.
• Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
• Whisk in melted butter and vanilla.
• Refrigerate batter for a minimum of one hour.
• Warm a six inch non-stick sauté pan over medium heat.
• Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
• Cook for approximately one minute on the first side.
• Turn crêpe and cook for 30 seconds more.
• Make eight crêpes.
• Reserve.
• For Coffee Creme Anglaise:.
• In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
• Set aside.
• In a sauce pan heat milk, vanilla and coffee extracts to a scald.
• Slowly whisk hot milk into yolk mixture.
• Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
• Strain and chill.
• For Souffle Base:.
• Bring a pot of water to a simmer.
• In a sauce pan bring milk and coffee extract to a scald.
• In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
• Add flour and salt and whisk until smooth.
• Slowly whisk in the hot milk until well combined.
• Place bowl over the simmering water and whisk until thickened.
• Remove from heat.
• Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
• Whisk in mascarpone cheese, rum and Kahlua.
• Place egg whites and cream of tartar in a mixer.
• Beat whites to stiff peaks.
• Carefully fold egg whites into the soufflé base.
• For Crêpe Souffle:.
• Preheat oven to 350º.
• Lightly grease a glass baking dish.
• Place one half cup soufflé mixture into the center of each crêpe.
• Lightly fold the crêpe in half, being careful not to deflate the egg whites.
• Place the crêpes into the baking dish.
• Bake for 15 minutes.
• To Assemble:.
• Drizzle plate with the coffee Crème anglaise.
• Carefully place two crêpes onto center of the plate.
• Arrange diced fruit around the crêpes.
• Dust the top of the souffle with powdered sugar.
• Garnish with a sprig of mint.

Steps:

• Crêpes: Melt butter in a skillet While the butter is melting, combine flour, eggs, sugar, salt, and 1/4 cup milk. Whisk until smooth and thick. Add enough milk to make a thin batter. Add the melted butter. Ladle some of the batter into the skillet. Quickly turn the skillet to coat the pan with the batter. Cook for about 1 minute, at least on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan. Repeat for each crêpe. Soufflé Filling: Preheat oven to 375°F. Grease an ovenproof pan with butter then sprinkle with sugar and shake to cover butter. Whip eggs whites until firm peaks form. Add 1 cup sugar and orange zest to peaked whites and mix. Place crêpes on prepared baking dish and ladle filling onto each crêpe. Fold each crêpe once and dust with powdered sugar. Bake about 10 minutes. Dust lightly with more powdered sugar and drizzle lightly with Grand Marnier, if desired. Serve immediately.