Jacques Pépin Orange Soufflé Crêpes Recipe 395
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.
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- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
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- Preheat oven to 375°F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Cut a 24- x 12-inch piece of parchment paper; fold lengthwise 3 times (letter- style). Wrap paper around outside top of a 1-quart soufflé dish to form a collar extending 2 inches above rim; secure tightly with string or tape. Rub inside of soufflé dish and parchment collar with butter. Dust with sugar mixture, shaking out excess. Chill dish at least 15 minutes.
- Stir together crème pâtissière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed until glossy and stiff peaks form, about 4 minutes. Whisk about one-third of egg whites into crème pâtissière mixture until well incorporated. Gently fold in remaining egg whites until just incorporated. Pour mixture into prepared dish. Place dish on a rimmed baking sheet, and bake in preheated oven until soufflé is puffed and golden brown, 40 to 45 minutes. Sprinkle with powdered sugar. Serve immediately.
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