Citrus soufflettes

Citrus juice and zest and a dash of Mandarin vodka combine to delicious effect in James Tanner's spectacular soufflé-filled crepes
By James Tanner
Citrus soufflettes
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 1 hr resting
  • Effort: medium

Ingredients

For the crepes

  • 125 g plain flour
  • 15 g sugar
  • 1 pinches salt
  • 2 eggs
  • 330 ml milk, brought to the boil and then cooled
  • 100 ml double cream
  • 70 ml sunflower oil

For the soufflé filling

  • 2 egg whites
  • 70 g ready-made custard
  • 1 pinches sugar
  • 2 drops vanilla extract

For the citrus sauce

  • 40 g sugar
  • 15 g butter
  • 2 shots Mandarin vodka
  • 2 oranges, juice, pared zest of 1 orange blanched until soft
  • 1 pinches icing sugar

Method

1. First make the crepes. Mix together the flour, sugar and salt in a bowl. Add the eggs and whisk. Stir in one third of the milk and beat through. 2. Pour in the cream and then the remainder of the milk. Mix this through and allow to rest for one hour. 3. Warm a crêpe pan and lightly oil with the sunflower oil. Pour a ladleful of the mixture into the pan and fry till golden brown. Flip over and cook until golden. This takes approximately two minutes per side. 4. Repeat the process, making 4 crepes in all. Continue, finishing off the mixture, this will make 4 crêpes. 5. Preheat the oven to 220ºC/gas 7. 6. To make the soufflé filling, whisk the egg whites to a soft peak in a bowl. Fold in the custard, sugar and vanilla extract. 7. Put this mixture into a piping bag. Fold the crêpes in half, then half again so they form triangles. 8. Place the crepes on a baking sheet and bake in the oven for two minutes 30 seconds. 9. Heat the sugar and the butter in a pan till a light caramel colour. Add in the orange and lime zests and then stir in the vodka and orange juice. Place two of the pancakes in the middle of a plate, spoon around sauce and dust with icing sugar.

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