Souffled Crepes

Transform your breakfast or dessert table with these elegant Souffled Crêpes, a delightful fusion of light, lace-thin crêpes and airy soufflé filling. Perfect for those seeking a refined yet achievable treat, this recipe combines classic French techniques with everyday ingredients like eggs, milk, and vanilla extract. The magic happens when glossy peaks of whipped egg whites are gently folded into a rich yolk mixture, creating a soufflé filling that puffs up beautifully in the oven. These golden crepes, filled and baked to perfection, are then dusted with powdered sugar and served with fresh berries or a drizzle of jam for a sensational finishing touch. Ready in under an hour, this recipe is ideal for special occasions or when you want to impress with minimal effort.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Milk
• 5 pieces Large eggs
• 0.25 cup Granulated sugar
• 3 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 tablespoons Powdered sugar
• 0.25 teaspoon Cream of tartar
• 1 cup Fresh berries or jam (optional, for serving)

Directions

Step 1

Start by preparing the crepe batter. In a medium bowl, whisk together the flour, milk, 2 of the eggs, 1 tablespoon of granulated sugar, melted butter, vanilla extract, and salt until smooth. Let the batter rest for 15 minutes.

Step 2

While the batter rests, prepare the soufflé filling. Separate the remaining 3 eggs into yolks and whites. In a small bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until pale and creamy.

Step 3

In a clean, dry mixing bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the remaining granulated sugar (2 tablespoons) and beat until stiff, glossy peaks form.

Step 4

Gently fold the whipped egg whites into the egg yolk mixture, being careful not to deflate the mixture. Set aside.

Step 5

Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour a small amount of the crepe batter (about 1/4 cup) into the pan, swirling to coat the bottom evenly. Cook for about 1-2 minutes, until the edges are golden and the center is set. Flip and cook for another 1 minute. Repeat with the remaining batter to make 8 crepes.

Step 6

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 7

Lay a crepe flat on a clean surface. Spoon 2-3 tablespoons of the soufflé mixture onto one-half of the crepe. Fold the crepe in half to cover the filling, then fold it again into a quarter shape. Place the filled crepe on the prepared baking sheet. Repeat with the remaining crepes and soufflé mixture.

Step 8

Bake the filled crepes in the preheated oven for 5-7 minutes, or until the filling is puffed and slightly golden.

Step 9

Remove the crepes from the oven and dust with powdered sugar. Serve immediately with fresh berries or a drizzle of jam, if desired.

Nutrition Facts

Serving size	(1026.5g)

Amount per serving	% Daily Value*
Calories	1649.9

Total Fat 69.4g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1050.5mg	0%
Sodium 1070.3mg	0%
Total Carbohydrate 211.8g	0%
Dietary Fiber 11.8g	0%
Total Sugars 103.4g
Protein 54.5g	0%

Vitamin D 334.2IU	0%
Calcium 585.5mg	0%
Iron 11.6mg	0%
Potassium 1455.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 12.9%

Carbs: 50.1%