Passion Fruit Pancake Soufflé
Crepes are wrapped around a light filling flavored with passion fruit and baked until the filling soufflés. The crepes are served with raspberry and passion fruit puree and a garnish of fresh fruit. Passion fruit concentrate, or puree, can be found in the frozen food case of many groceries.
- All-Purpose Flour - 1 cup
- Sugar - 1/3 cup
- Salt - 1 teaspoon
- Whole Eggs - 2
- Egg Yolks - 3
- Butter - 6 , melted
- Milk - , warmed
- Vegetable oil spray
- Passion Fruit Filling
- Egg Yolks - 4
- Sugar - 1/3 cup sugar + 1 cup sugar
- Apricot jelly - 1/2 cup
- Passion fruit concentrate (puree) - 1 tablespoon
- Egg Whites - 8
- Raspberry Puree (see Basics) - 1 cup
- Passion fruit puree - 1 cup (see Basics)
- Confectioner’s sugar for dusting
- Strawberries - 8 large
- Orange - 1, sectioned
- Raspberries - 1/2 pint
- Grapes - 4 large, sliced in half and seeded
- Mint sprigs - 8
To make the crepes: In a large bowl, blend the flour, sugar, and salt. Whisk in the eggs, egg yolks, and milk. Stir in the melted butter. Strain the batter through a sieve, cover with plastic wrap, and let rest in the refrigerator for 30 minutes.
Lightly spray a small skillet with vegetable oil spray. Pour a small amount of batter in the pan and tilt the pan until the bottom is covered with a thin layer of batter. Place over medium heat for 30 to 45 seconds; holes should start appearing in the top of the batter. Lift the edge with a spatula, and flip the crepe to the other side, 20 - 30 seconds. Both sides should be golden. Remove and place on a sheet of waxed paper or parchment paper; do not stack until they are completely cooled. Repeat with remaining batter. Cooled crepes may be stacked and wrapped in foil, then refrigerated for up to 5 days or frozen for up to 2 months. Thaw completely in a cool oven before using.
To make the filling: In a large bowl, whisk the egg yolks and 1/3 cup of the sugar until blended, then whisk in the apricot jelly and passion fruit puree. In a separate bowl, using clean beaters, beat the egg whites until foamy. Gradually add the remaining cup of the sugar, beating until the whites stand in firm peaks. Fold a large spoonful of egg whites into the passion fruit mixture, then gently fold in the remaining whites.
To assemble: Preheat the oven to 450 F. Line a baking sheet with silicone liner, parchment paper, or foil. Place a crepe on the sheet and place a large spoonful of filling on the crepe. Fold the crepe in half over the filling and place on the prepared baking sheet. Repeat with remaining crepes and filling. Bake 5 minutes, until the filling has puffed.
To serve: Slice the strawberries vertically from base to cap, leaving the slices attached at the cap. Put the purees in separate squeeze bottles. Alternate dots of raspberry and passion fruit purees in an arc at one side of the plate, then draw a single line through the series of dots with the point of a sharp knife. Dust the crepes with confectioner’s sugar. Place 1 hot crepe on each plate. Fan a strawberry beside each crepe, and place an orange section, some raspberries, and a grape half next to each strawberry. Garnish with a mint sprig.