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Crêpe Soufflé — image

Crêpe Soufflé

An airy filling based on egg white, served with orange and Grand Marnier.You don't always need a complicated preparation to serve something special. Take a ready-made crêpe: affordable, easy to use, and surprisingly versatile. With a touch of French flair, you can instantly give it a completely new role on the plate: from a crispy Crêpe Florentine (also known as the French 'kletskop') to a warm crêpe with rum. And the trimmings? We fry them crispy into crêpe frite. C’est chique!

Ingredients

Crêpes
500mlProtein
20gVanilla sugar
8gSilvia meringue powder

Custard
500mlOrange juice
15gVanilla sugar
30gOrange zest
1Fresh orange
Grand Marnier

Preparation

  1. Mix the (pasteurized) egg white with the meringue powder and vanilla sugar.
  2. Stir well with a whisk until the sugar and meringue powder are completely dissolved.
  3. Pour the mixture into a siphon, insert two cartridges, and shake well.
  4. Keep refrigerated until use.

  1. Reduce the orange juice with the vanilla sugar and orange zest to a light sauce.
  2. Add Grand Marnier to taste.
  3. Let cool and then mix in two tablespoons of custard.
  4. Cut the orange into three segments and add them as well.
  5. Keep refrigerated.

  1. Let the crêpes thaw and heat them.
  2. Spread one of the crêpes thinly with orange zest.
  3. Pipe the meringue onto half of the crêpe.
  4. Lightly torch the meringue with a blowtorch.
  5. Fold the crêpe closed.
  6. Pour some orange Grand Marnier sauce around the crêpe.