Grand Marnier Soufflé Crêpe

Name: Grand Marnier Soufflé Crêpe
Ingredients: 3 eggs; 2 cups all-purpose flour (about 250 grams); 1 packet vanilla sugar; 2 cups milk (about 500 ml); 7 tablespoons melted butter (about 100 grams); 2 tablespoons Grand Marnier (about 25 ml); 2 egg yolks; 2 tablespoons sugar (about 30 grams); 1/4 cup all-purpose flour (about 30 grams); 4 tablespoons Grand Marnier; 1 cup milk (about 250 ml); 4 egg whites; Powdered sugar

Alexis Leroux @Alexis

A bite of pure indulgence 😍

Alexis Leroux @Alexis

A bite of pure indulgence 😍

Saved

Ingredients

a few minutes

Crêpe
3eggs
2 cupsall-purpose flour (about 250 grams)
1 packetvanilla sugar
2 cupsmilk (about 500 ml)
7 tablespoonsmelted butter (about 100 grams)
2 tablespoonsGrand Marnier (about 25 ml)
Soufflé Mixture
2egg yolks
2 tablespoonssugar (about 30 grams)
1/4 cupall-purpose flour (about 30 grams)
4 tablespoonsGrand Marnier
1 cupmilk (about 250 ml)
4egg whites
Decoration
Powdered sugar

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Steps

a few minutes

1

Mix the eggs, milk, and flour, then add the vanilla sugar, melted butter, and Grand Marnier.
2

Without resting the batter, cook the crêpes in a nonstick or lightly oiled skillet.
3

To make the soufflé mixture: Whisk the egg yolks with the sugar until pale, add the flour, then the hot milk. Return to the saucepan and cook over low heat until thickened. Off the heat, stir in the Grand Marnier and let cool completely at room temperature.
4

Preheat the oven to 350°F (180°C).
5

Once the cream has cooled, beat the egg whites until stiff peaks form and gently fold them into the cooled mixture.
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7

Spread a crêpe on a silicone mat or parchment paper, add 2 tablespoons of the soufflé mixture to one side, then fold the other side over.
8

Bake for 5 to 6 minutes. Serve hot, dusted with powdered sugar.
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