Crepes Filled with Lemon Souffle (part 2): Sweet World #18 Recipe Video

Cindy makes the lemon souffle that fills the crepes made in the last episode.

Summary

Preparation Time1 Hr 5 MinCooking Time50 Min
Ready In1 Hr 55 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Ingredients

For crepes
 Eggs2
 Milk3⁄4 Cup (12 tbs)
 Brandy1 Tablespoon (or vanilla essence- 1 teaspoon)
 Flour9 Tablespoon
 Sugar1 Tablespoon
 Butter3 Tablespoon, melted (divided, 1 tablespoon for crepes and 2 tablespoons for greasing)
 Salt1 Pinch
For lemon souffle
 Butter4 Tablespoon
 Sugar10 Tablespoon (divided, 2/3 cups for souffle and 1 tablespoon for topping)
 Cornstarch3 Tablespoon
 Cold water1 1⁄2 Cup (24 tbs)
 Lemons3 , zested and juiced
 Eggs5 , seperated

Nutrition Facts

Serving size

Calories 401 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.3%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 271.1 mg

Sodium 141.1 mg5.9%

Total Carbohydrates 57 g18.9%

Dietary Fiber 2 g8.2%

Sugars 29.5 g

Protein 11 g22.1%

Vitamin A 11.4% Vitamin C 37.2%

Calcium 8.9% Iron 13.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
For the crepes
1. Preheat oven to 400 F.
2. In a small bowl, mix cornstarch with cold water and set aside.

MAKING
3. In a blender, put together eggs, milk and brandy, and process until well blended.
4. Add flour, sugar, butter and salt and mix well. Allow the batter to rest for 40 minutes.
5. Place 8" to 10" non-stick pan on medium heat, lightly butter it with a paper towel dipped in 2 tablespoons of butter.
6. Spoon about ¼ cup of batter into the pan and immediately turn the pan to spread and coat the batter to the bottom.
7. Allow the crepe to set for about 2 minutes or until the edges are brown. Slowly loosen the edges with spatula and flip the crepe.
8. Cook for 20 seconds more, remove the crepe and stack on a plate.
9. Repeat the process to make more crepes, until all the batter is used up.
10. Once all the crepes are made, cool them, cover in plastic wrap and refrigerate until fill is ready.
For the souffle
12. In a saucepan over medium-high heat, melt the butter and add cornstach mixture, 2/3 cups of sugar, salt, lemon zest and juice, stir and bring to boil.
13. Stir continuously and let it cook until the mixture thickens.
14. Take the pan off the heat and whisk in the egg yolks, then put the pan back on the heat and cook for 2 minutes.
15. Transfer the mixture into a bowl and let it cool.
16. In another bowl, beat the egg whites using a stand mixer until stiff and fold it in cooled lemon mixture.

FINALIZING
17. Grease the bottom of a large casserole dish with butter.
18. Place a crepe on a clean working surface, glossy side down. Put 2 to 3 tablespoons of soufflé in the centre and fold each side over the top.
17. Arrange the filled crepe in the casserole dish seam side down. Repeat the process to fill the remaining crepes.
19. Sprinkle remaining sugar over the filled crepes and bake in the oven for 15 minutes or until the crepes get lightly browned.

SERVING
20. Serve hot immediately.

Editors Review

This recipe video is in 2 parts. This is Crepes Filled with Lemon Souffle (part 2): Sweet World #18. Watch part 1 for complete recipe.
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