Orange Crêpe Soufflée

Before starting this Orange Crêpe Soufflée recipe, make sure you have organised all the necessary ingredients.

Heat the crêpe pan, then pour the equivalent of a small ladle of crêpe batter. Spread the batter in a thin layer over the whole surface of the pan.

When one side is brown, flip and cook the other side.

Repeat the operation until you have the desired quantity (count one crêpe per person).

In a mixing bowl, tip the egg yolks.

Sprinkle the castor sugar in a thin stream.

Blanch the ingredients using a whisk.

Add the flour. Combine again with a whisk.

Pour the milk in a saucepan...

... and the orange juice.

Bring to a boil.

Pour the milk and orange juice over the blanched preparation.

Transfer the preparation into the saucepan used to boil the milk...

... and cook over medium heat, whisking constantly until thick.

Add the soft butter, cut into cubes...

...and the Grand-Marnier.

Combine with a whisk, then spread the preparation on a baking sheet so it cools down quickly.

In a stand mixer, tip the egg whites, the sugar and a pinch of salt.

Beat until stiff peaks form.

When the cream is cold, transfer into a mixing bowl.

Add the beaten egg whites...

... and combine gently with a rubber spatula until homogeneous.

Place a crêpe on a plate. Make sure the plate you are using is suitable for the oven.

Place some soufflé preparation on one half of the crêpe.

Spread evenly with the back of a spoon.

Gently fold back...

... the other half of the crêpe on top.

Sprinkle with icing sugar...

... and bake at 200°C (gas mark 6)...

...for approximately 10 minutes. When cooked, serve immediately.
Enjoy!