Souffléd Crepes Recipes

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GRAND MARNIER CREPE SOUFFLE



Grand Marnier Crepe Souffle image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

6 large eggs
1 stick unsalted butter, melted
1 1/2 cups heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur, such as Grand Marnier
Zest of 1 orange
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup heavy cream
4 tablespoons unsalted butter
3 tablespoons orange liqueur, such as Grand Marnier
2 tablespoons all-purpose flour
2 tablespoons brown sugar
Zest of 1 orange, plus additional for garnish
8 large eggs, separated
Powdered sugar, for dusting

Steps:

  • For the crepes: Preheat the oven to 400 degrees F.
  • Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
  • Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
  • For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
  • Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
  • Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
  • Dust with powdered sugar and sprinkle with orange zest.

CHEESE CREPE SOUFFLE



Cheese Crepe Souffle image

This is my twist on a traditional blintz souffle. It's tender and delicious. Serve with strawberries in syrup, raspberry preserves, spiced peaches, and sour cream.

Provided by MOLLYSMAMA

Categories     Breakfast and Brunch     Eggs

Time 1h5m

Yield 12

Number Of Ingredients 8

½ cup butter
2 (13 ounce) packages frozen cheese-filled blintzes
6 egg whites
6 egg yolks
2 cups sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt

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.

Nutrition Facts : Calories 287 calories, Carbohydrate 20.7 g, Cholesterol 154.7 mg, Fat 19.9 g, Fiber 2 g, Protein 10.4 g, SaturatedFat 11.2 g, Sodium 338.8 mg, Sugar 5.8 g

SPICED SOUFFLé CREPE WITH SAUTéED APPLES



Spiced Soufflé Crepe With Sautéed Apples image

Tart apples are particularly abundant this time of year. Portnoy used Granny Smith apples, but you can try this recipe with Empire, Macoun, Honeycrisp, Winesap or Pippin.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

5 tablespoons unsalted butter
6 sprigs thyme
4 tart apples, peeled, cored and quartered
3/4 cup, plus 2 tablespoons, sugar
1 vanilla bean, halved lengthwise, seeds scraped out, pod and seeds reserved
5 tablespoons melted butter
7 eggs, separated
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup, plus 1 tablespoon, cake flour
Salt
2 cups whole milk, at room temperature
Confectioners' sugar, for dusting
Vanilla ice cream or creme
fraîche (optional)

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.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Sugar 10 grams, TransFat 0 grams

JACQUES PéPIN ORANGE SOUFFLé CRêPES RECIPE - (3.7/5)



Jacques Pépin Orange Soufflé Crêpes Recipe - (3.7/5) image

Provided by nekmor

Number Of Ingredients 15

Crêpes:
2 tablespoons butter
1 cup all purpose flour
2 eggs
2 teaspoons sugar
Dash salt
1/4 Cup milk PLUS
1/4 Cup +/-milk
Soufflé Filling:
Butter to grease oven proof pan
1 cup granulated sugar plus extra for dusting baking pan
5 egg whites
2 tablespoons orange zest
Powdered sugar
Grand Marnier (Optional)

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.

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