Crêpes Soufflés
When these crêpes arrive at the table, they are hot, puffed, and golden, with strawberries and kiwis tucked into the souffléed filling and bright strawberry sauce drizzled over the top. Note that each part – the crêpes, filling, and sauces – can be prepared ahead of time and held. Fill the crêpes and bake them at the last minute, as they need to come straight from the oven to the table.
Ingredients
- Crêpes
- Flour - 2 cups
- Cold milk - 2-1/2 cups
- Vanilla Extract - few drops
- Sugar - 1/2 cup
- Whole Eggs - 4
- Egg Yolks - 2
- Pinch of salt
- Melted Butter - for cooking crepes
- Pastry Cream
- Milk - 3 cups
- Sugar - 1-1/2 cups
- Vanilla - 1 teaspoon
- Egg Yolks - 6
- Flour - 1 cup
- Pinch of salt
- Soufflé Filling
- Strawberries - 1/2 cup, hulled and chopped
- Kiwi - 1/2 cup, peeled and chopped
- Grand Marnier Liqueur - 2 ounces
- Pastry Cream - 2 cups (above)
- Egg Whites - 8
- Sugar - 1/2 cup
- Sabayon Sauce
- Egg Yolks - 4
- Sugar - 1/2 cup
- Dry white wine - 1/2 cup
- Grand Marnier Liqueur - 1 ounce
- Strawberry Sauce
- Hot Water - 1/2 cup
- Strawberry preserves - 1 cup
- Grand Marnier Liqueur - 1-1/2 tablespoons
- Crème de Cassis - 1-1/2 tablespoons
- Strawberries - 1 pint, hulled and diced
Instructions
To prepare the crêpes: Put the flour and milk into a bowl and stir until smooth. Add the vanilla, sugar, whole eggs, egg yolks, and salt. Stir again to obtain a thin batter. Let rest 30 minutes.
Heat a skillet or crêpe pan, then brush lightly with melted butter. Pour in enough batter to just barely cover the bottom; tilt the pan to cover the bottom completely. Cook the crêpe until it begins to brown, about 1 minute. Turn and brown the other side, about 30 seconds. Remove and place on a warmed plate. Repeat to make all the crêpes, separating the completed crêpes with parchment paper. The crêpes may be used immediately, or wrapped, still separated by the parchment, and frozen until ready to use. Let return to room temperature before continuing.
To prepare the pastry cream: Scald the milk with 1/2 cup of the sugar and the vanilla. In a bowl, whisk the egg yolks, remaining sugar, flour, and salt together. Add the remaining cup of cold milk. Stir a spoonful of the scalded milk into the mixture to temper. Very slowly, stir in the scaled milk with a whisk. Transfer the mixture to a saucepan and bring to a boil over medium heat, stirring constantly to prevent scorching. When the cream thickens enough to coat a spoon, transfer to a bowl and let cool slightly. Press a sheet of plastic wrap on the surface and let cool to room temperature.
To prepare the filling: Place the strawberries and kiwi in a bowl and add the Grand Marnier. Fold in the cooled pastry cream. In a clean bowl with clean beaters, whip the egg whites to medium peaks. Sprinkle in the sugar and whip to firm peaks. Fold the stiff egg whites into the fruit-pastry cream mixture. Set aside.
To prepare the sabayon: Put the ingredients in the top of a double boiler and place over simmering water (do not let the water touch the bottom of the pan insert). Whisk until creamy and thickened. Set aside; keep warm.
To prepare the sauce: Combine the water, preserves, Grand Marnier, and Crème de Cassis in a food processor and blend for a few seconds. Pour into a bowl and add the strawberries. Set aside.
To assemble and serve: Preheat the oven to 275 F. Place the crêpes on a baking pan. Spoon soufflé filling on each crêpe and fold the crêpe over the filling. Bake 5 to 8 minutes, until puffed and golden. Remove from heat.
Immediately place one or two filled crêpes (depending on size) on each warmed serving plate. Spoon sabayon and strawberry sauce over the crêpes and serve hot.
