Amalfi lemon crêpe soufflé

James Martins zingy Italian dessert of golden pancakes filled with fresh lemon soufflé and drenched with limoncello sauce
By James Martin
Amalfi lemon crêpe soufflé
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the pancakes

  • 3 eggs
  • 200 g 00 or plain flour
  • 200 ml milk
  • 50g butter

For the sauce

  • 200 g caster sugar
  • 50 ml limoncello liqueur
  • 2 lemons, 1 sliced, 1 juiced
  • 12 basil leaves

For the filling

  • 4 egg whites
  • 50 ml ready-made custard
  • 1 lemon, zested
  • 25 g butter

To serve

  • vanilla ice cream


1. For the pancakes: whisk together the eggs, flour and milk. Add the butter to a large frying pan, add a large spoonful of batter and tip the pan to cover the base.

2. Cook until golden brown flip over and cook the other side, keep going until all the batter is used up.

3. For the sauce: add the sugar to a dry, hot frying pan and cook until caramelised. Add the limoncello and flame to burn off the alcohol.

4. Add the lemon slices and juice and stir to combine. To finish the sauce whisk in the butter. Just before serving add the basil leaves.

5. For the filling: whisk the egg whites until stiff, fold in the custard and lemon zest.

6. To assemble: heat the butter in the pan. Spoon some of the soufflé filling into each pancake and fold into quarters to seal. Place in the pan and cook for a couple of minutes on each side.

7. Serve each pancake with the sauce and scoop of ice cream.

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