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Recipe : ** Souffle-Filled Crepe With An Apricot Sauce

Souffle-Filled Crepe With An Apricot Sauce
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Course:
Dessert

Practical information

  • Prep time
    15 min
  • Cooking
    10 min
  • Ready in
    25 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary
Tags:
Apricot, crepe, sauce

Recipe's Ingredients

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  • ¼ teaspoons vanilla extract
  • 1 egg yolk
  • 2 egg whites
  • 4 crêpes (6" diameter)
  • powdered sugar
  • 25 g sugar
  • 10 g all-purpose flour
  • 100 ml milk

  • Recipe preparation steps

  • 1
    Combine the milk and vanilla extract in a small saucepan and scald. In the meantime, combine the egg yolk, sugar, and flour in another saucepan. When the milk is hot, combine it with the yolk mixture and bring the mixture to a boil, stirring continuously. When the mixture thickens, transfer it to a bowl, cover surface with some plastic wrap to prevent a skin from forming, and chill.
  • 2
    Preheat oven to 233°C. Beat the egg whites until firm. Fold the chilled egg yolk mixture in the whites and combine thoroughly. Butter a baking sheet. Divide the filling mixture over one-half of each of the crêpes, even with a spatula, and fold each crêpe in half to make a turnover. Transfer the filled crêpes to the baking sheet and bake for 8 minutes.
  • 3
    In the meantime, divide the coulis among the serving plates. During the last minute of baking, place the plates in the oven to heat the plate and the coulis. When the crêpes are baked, place each on one of the heated serving plates, sprinkle lightly with powdered sugar, and serve immediately.
  • Ready !



 

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