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SOUFFLÉED CRÊPES WITH
COINTREAU
Serves: 8
Using a 7-inch bottom diameter nonstick pan
to make the crêpes, and filling them with a pastry cream flavored with
Cointreau, you get a superb dessert.
Crêpe batter 1 cup flour
2 eggs 1 egg yolk 2 cups milk 5 teaspoons butter, melted
grated orange zest of 1 orange
Pastry cream 2 cups milk 6
egg yolks 1 cup white sugar 1/2 cup all-purpose flour 1 teaspoon
vanilla extract 1/4 cup Cointreau 2 eggs, separated 6 egg whites
1/4 teaspoon cream of tartar confectioner's sugar for dusting
Crêpe batter: In a mixing bowl, whisk together the flour,
eggs and milk until the batter is smooth. Stir in the cool melted butter and
orange zest. Let the batter rest for 30 minutes. Heat a 7-inch nonstick pan
until a drop of water will sizzle on it. Then ladle in 2 ounces of the batter,
tilting the pan to coat the bottom. Cook the crêpe until golden brown
(check the color by lifting the edges of the crêpe with a metal spatula).
Then flip it with the spatula and cook the other side. Transfer to a plate and
set aside. Continue cooking the other crêpes. Stack the crêpes as
they are made. Pastry cream: In a heavy-bottomed saucepan, bring the
milk to a boil. In a mixing bowl, whisk the egg yolks and sugar until light and
creamy. Add the flour, cornstarch and vanilla. Mix well. Pour the scalded milk
over the egg yolk mixture, and whisk well to blend. Return the mixture to the
saucepan. Bring to a boil, while whisking constantly. Reduce the heat and
simmer 5 minutes, whisking to reach all parts of the pan. Transfer the
pastry cream to a mixing bowl. Mix in the vanilla extract and Cointreau. Cover
with a film wrap to prevent a crust from forming. Let cool. Preheat the
oven to 350 degrees F. Beat the egg whites and the cream of tartar with an
electric mixer until stiff peaks form. Whisk 1/3 of the egg whites into the
pastry cream mixture to loosen it; fold in the remaining egg whites. Line 8
crêpes on a working surface. Divide and spoon the soufflé filling
on one-half of the crêpes and fold the opposite side over. Bake until
the crêpes have risen and puffed, about 10 minutes. to serve, transfer
the crêpes to individual hot plates. sift confectioner's sugar over each
crêpe. Serve immediately.
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