I make crêpes very often. I’ve done it so many times since I was a kid that I bet I could prepare this batter with my eyes closed. The only difference in today’s recipe is that I made them thicker and fluffier. A crêpe soufflée is basically a regular crêpe batter folded with egg whites. This couldn’t be easier!
I flavored the dessert with fig spread, fresh figs and a dollop of whipped cream. To provide a great contrast of texture, I sprinkle crushed honey-roasted peanuts on top. Give this simple French sweet treat a try; I promise you’ll be in heavenly dessert bliss!
1. Info for Crepe Soufflee Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Crepe Soufflee Recipe
- 1 tablespoon unsalted butter
- 1 cup whole milk
- 1 egg yolk
- 2 egg whites
- 2 tablespoons lemon juice, pulp free
- 1 teaspoon lemon zest
- 1 tablespoon vegetable oil (or more butter)
- 3 tablespoons homemade fig spread
- 8 fresh figs, quartered
- 1 cup sweetened whipped cream
- 8 honey roasted peanuts, coarsely crushed
3.1 For the crêpe soufflée batter
In a deep saucepan, melt the butter into ½ cup of milk over very low heat. Remove from the heat as soon as the butter is melted. Let the milk cool completely.
Using a handheld mixer, whisk the egg yolk with 2 tablespoons sugar until you get a pale yellow foam. Add the vanilla extract.
Form a well with the flour into the center of a bowl. Pour in the egg mixture, butter/ milk liquid, the lemon juice and zest. Thin the batter with 1 more tablespoon milk. Mix until the batter is smooth. Do not over-mix.
Let the crêpe batter rest for at least 2-3 hours.
When you’re ready to make the crêpes, prepare the egg whites: In a stainless steel mixing bowl, place the 2 egg whites. Add salt. Beat the egg whites for about 2 minutes at medium speed. Increase to maximum speed and keep beating for another 2 minutes until the whites are stiff. Add the remaining sugar to maintain the texture of the egg whites. Do not overbeat or the texture will become grainy.
Pour ⅓ of the egg white mixture into the crêpe batter mixture and gently stir everything to soften the batter. Pour in the rest of the egg whites and, using a wooden spoon, gently fold the egg whites into the batter to get an airy batter.
Grease a hot crêpe pan or any flat pan with about ½ to 1 teaspoon of oil (or melted butter), using a silicone brush. Pour about a large ladleful of the batter into the center of the pan. Lift the pan, then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Place it back on the stove. It should start bubbling after a few seconds. Don’t touch it yet!
The crêpe batter should cook for about a minute before it’s time to flip. When the edges look dry and start separating from the pan, take a small angled spatula and lift around the crêpe. Flip the crêpe and cook the other side for another 30 seconds. Add a thin layer of fig spread. Cover with 4 pieces of fresh figs. Cover with small dollops of whipped cream. Add more fresh figs, sprinkle with peanuts and fold the crêpe into quarters. Repeat until all the batter is used.
4. Tips and advices:
- Our wonderful neighbor, Tom, gave us a large basket of fragrant lemons from his garden.
- My secret for perfect crêpe batter is to melt the butter with the milk. Let the mix cool completely, then add the rest of the ingredients.