Souffledcrepes Recipes

GRAND MARNIER CREPE SOUFFLE

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.

STUFFED CREPES

Steps:

• Mix 3/4 cup ricotta with 2 tablespoons sugar. Spread 8 prepared 12-inch crepes with the sweetened ricotta and fold into quarters. Top with sliced strawberries and drizzle with warm chocolate sauce.

CHEESE CREPE SOUFFLE

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.

SPICED SOUFFLé CREPE WITH SAUTéED APPLES

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.

BEST GARLIC SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
• Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
• Bake in preheated oven for 50 minutes.

SIMPLE SOUFFLE

Steps:

• In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

S'MORES CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
• Bake at 350˚F (175˚C) for 10 minutes.
• Remove from heat and cool.
• Serve with chocolate syrup and crumbled graham crackers.
• Enjoy!

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

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.

EASIEST SOUFFLé RECIPE EVER

Steps:

• Heat oven to 375ºF.
• Beat egg whites in medium bowl with mixer on high speed until stiff peaks form. Beat cream cheese spread in large bowl with mixer until creamy. Add egg yolks; beat until well blended. Gently stir in egg whites until well blended.
• Pour into 1-1/2-qt. baking dish sprayed with cooking spray.
• Bake 24 to 26 min. or until top is puffed and golden brown.

SOURDOUGH CREPES

Steps:

• Mix starter, 1 cup plus 6 Tbsp. (172 g total) flour, and ¾ cup plus 1 Tbsp. (193 g) room-temperature water (about 80°F) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.
• Fold in remaining ½ cup plus 2 Tbsp. (78 g total) flour. Then add eggs, milk, granulated sugar, baking soda, salt, and 3 Tbsp. melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of heavy cream). It will take awhile to work out lumps-a few small lumps are fine, but try to get batter as smooth as possible.
• Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn't need to add more oil to the pan). Pour ¼ cup batter into center of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.
• Serve crepes with jam, crème fraîche, demerara sugar, lox, and/or more butter as desired.
• Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium until warmed through.