Praline Soufflé Crêpes
Tender crêpes are filled with meringue and a lightly spiced rum-pecan custard and baked until puffed like clouds. The custard is also used as a topping for the crepes.
Ingredients
- Meringue
- Egg Whites - 1-1/4 cups
- Confectioner’s Sugar - 2 cups
- Custard
- Dark Corn Syrup - 1/2 teaspoon
- Vanilla Extract - 1-1/2 teaspoons
- Eggs - 2
- Sugar - 1/2 cup
- Rum - 1 tablespoon
- Nutmeg - 1/2 teaspoon
- Cinnamon - 1/2 teaspoon
- Heavy (whipping) cream - 2 cups
- Meringue (above) - 1 cup
- Pecans - 1-1/2 cups, chopped
- Crêpes
- Eggs - 4
- Flour - 2 cups
- Oil - 1/2 teaspoon, plus oil for cooking
- Sugar - 1 tablespoon
- Heavy (whipping) cream - 2 tablespoons
- Milk - 1/2 cup
- Pinch of salt
Instructions
To make the meringue: Whip the egg whites in the bowl of an electric mixer until frothy. Gradually add the sugar while beating, then continue to beat until stiff peaks form. Set aside.
To prepare the custard: Whisk together all ingredients except the pecans and meringue. Cook over medium heat for 3 to 5 minutes, until the mixture begins to thicken slightly. Remove from heat. Fold in the cup of meringue and pecans. Set aside.
To prepare the crêpes: Whisk all ingredients together to form a thin batter. Heat a 7- to 9-inch saute pan or crêpe pan and brush it lightly with oil. Pour a small quantity of batter into the pan and tilt the pan to spread the batter evenly over the bottom. Cook about 1 minute, or until lightly browned on one side; flip and cook another 30 seconds, until lightly browned. Slide the crêpe out of the pan onto a warmed plate. Use all the batter to make at least 16 crêpes; separate the finished crêpes with parchment paper or waxed paper. Keep warm. Any extra crêpes may be cooled, wrapped, and frozen for future use.
To assemble and serve the crêpes: Preheat the oven to 425 F. Using 8 oven-proof serving plates, place two crêpes on each plate and spoon 2 tablespoons of custard on each crêpe. Top with 1/2 cup meringue. Fold the crêpes carefully around the meringue. Pour additional custard over the crêpes. Place on a sheet pan in the oven and bake 7 minutes, or until puffed and hot. Serve immediately.
