Jacques Pépin Orange Soufflé Crêpes Recipe 38
JACQUES PéPIN ORANGE SOUFFLé CRêPES RECIPE - (3.7/5)
Provided by nekmor
Number Of Ingredients 15
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.
More about "jacques pépin orange soufflé crêpes recipe 38"
JACQUES PéPIN'S BEST FRENCH RECIPES - FOOD & WINE
From foodandwine.com
- Maman's Cheese Soufflé. This soufflé recipe came from a brilliant "mistake" made by Jacques Pépin’s mother. When she got married, she was 17 and his father was 22.
- Gnocchi Parisienne. Taking gnocchi a step further and baking them might just be the ultimate reward. They transform into pillowy puffs, crisp and golden on the outside with light, custardy centers.
- Crêpes Suzette. While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Jacques Pépin finds it easier to prepare largely in advance when entertaining.
- Leeks with Tomato Vinaigrette. Braising leeks over low heat renders them very tender and amplifies their mild, sweet onion essence. Sliced grape tomatoes (a diversion from Jacques Pépin’s classic approach of skinning and dicing tomatoes) and a Dijon vinaigrette put a tangy, juicy spin on this dish.
- Fromage Fort. Fromage fort is the ultimate way of using leftover cheese. Jacques Pépin's father used to combine pieces of Camembert, Brie, Swiss, blue cheese, and goat cheese together with his mother's leek broth, some white wine, and crushed garlic.
MAKING CRêPES: JACQUES PéPIN’S METHOD IS A FOOLPROOF GAME
From kcrw.com
JACQUES PéPIN MAKES EASY AND DELICIOUS CRêPES - PBS
From pbs.org
MAMAN'S CHEESE SOUFFLé RECIPE BY JACQUES PéPIN - FOOD & WINE
From foodandwine.com
CREPES - JACQUES PéPIN FOUNDATION
From jp.foundation
MAKING CRêPES - JACQUES PéPIN FOUNDATION
From jp.foundation
JACQUES PéPIN ORANGE SOUFFLé CRêPES RECIPE 38
From tfrecipes.com
JACQUES PéPIN'S GRAND MARNIER SOUFFLé RECIPE - FOOD
From foodandwine.com
SIMPLE ONES IN SECONDS, PLUS AN ORANGE SOUFFLé CRêPE - 1X57
From 1x57.com
EPISODE 109: CLASSIC CONCLUSIONS - ESSENTIAL PEPIN
From ww2.kqed.org
CRêPES SUZETTE RECIPE - FOOD & WINE
From foodandwine.com
CREPES MADE BY CHEF JACQUES PéPIN (TWO WAYS) - BOOK RECIPES
From book-recipe.com
JACQUES PéPIN MAKES EASY AND DELICIOUS CRêPES - PBS
From pbs.org
JACQUES PéPIN’S ORANGE SOUFFLé CRêPES | PATTY | COPY ME THAT
From copymethat.com
CRêPES TWO WAYS - JACQUES PéPIN FOUNDATION
From jp.foundation
ORANGE CRêPE SOUFFLéE - RECIPE WITH IMAGES - MEILLEUR …
From meilleurduchef.com
MAMAN'S CHEESE SOUFFLé FROM JACQUES PéPIN RECIPE ON FOOD52
From food52.com
ESSENTIAL PéPIN: CLASSIC CONCLUSIONS - KPBS PUBLIC MEDIA
From kpbs.org
CRYSTALLIZED PUFF PASTE OF ORANGE | ESSENTIAL PEPIN
From ww2.kqed.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
