Crêpes Soufflé Suzette
Crêpes filled with orange-flavored meringue, baked until puffed, and served with Suzette sauce.
Ingredients
orange juice
250 g
cornstarch
25 g
water (for making starch slurry)
to taste
sugar (for orange juice base)
30 g
orange liqueur (e.g. Grand Marnier)
50 g
vanilla extract
2 g
egg white
125 g
sugar (for meringue)
75 g
crêpes
18
powdered sugar
to taste
Sauce Suzette (see page 229)
240 mL
candied orange peel (for garnish)
to taste
berries or other fruit (for garnish)
to taste
Instructions
1
Step 1
Heat the orange juice. Mix cornstarch with an appropriate amount of cold water into a smooth slurry, stir it into the orange juice, and cook until thickened.
2
Step 2
Add sugar, liqueur, and vanilla extract, bring to a boil until the sugar dissolves. Let cool.
3
Step 3
Beat egg whites to soft peaks, add sugar, and beat to stiff peaks (meringue).
4
Step 4
Fold one third of the meringue into the orange juice base, then gently fold in the remaining meringue.
5
Step 5
Transfer the mixture into a piping bag fitted with a medium round tip. Fold the crêpes into quarters, and pipe the orange meringue mixture into the crêpes.
6
Step 6
Arrange the filled crêpes on a greased baking sheet, place in a 190°C oven, and bake until puffed and firm to the touch.
7
Step 7
Remove from oven, lightly dust with powdered sugar. Drizzle a ring of Suzette sauce around the plate, place 3 crêpes per serving, and garnish with candied orange peel and berries.
