Crêpe soufflée with Grand Marnier cuvée du centenaire in memory of Monsieur Thuilier

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per serving

crêpes

125g flour
25g sugar
250ml whole milk 2 large whole eggs 1 egg yolk
50g melted butter

crème Anglaise

70g sugar
3 egg yolks
250ml whole milk 250ml double cream 2 vanilla pods

soufflé batter

4 egg whites
60g sugar
125ml whole milk 10g cornflour
10g plain flour zest of one orange 2 egg yolks

200ml Grand Marnier

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crêpes

Mix together the flour and sugar with a little salt. Add half the milk and stir well, then add the eggs and yolks, and incorporate the rest of the milk. Leave the batter to rest in the refrigerator for 2 hours.

crème Anglaise

Mix together the sugar and egg yolks. Bring the milk, cream, and vanilla to the boil. Pour half onto the eggs and sugar mixture and stir well. Pour back into the saucepan containing the rest of the milk and cook until it thickens. Put to one side.

soufflé batter

Beat the egg whites with the sugar until stiff. Mix together the milk, cornflour, flour, and orange zest. Bring to the boil, add the egg yolks and Grand Marnier, bring back to the boil, then carefully fold in the stiffly beaten egg whites.

Cook six crêpes in a non-stick pan. Place soufflé batter in the centre of each and fold the crêpe over on itself. Pour over the crème Anglaise.

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