Crepes fourees au Grand Marnier souffle

What’s best ? A crepe ? or a Grand Marnier Souffle ?

A crepe stuffed with Grand Marnier Souffle !!!! The French favorite Holiday of the Chandeleur is coming up February 2nd ( read more about it on the blog in a previous “recipe “post ) and you are just in time to master the art of crepe making ! Here are some tips from my kitchen .

I served mines with some home made Grand Marnier gelato ( just ad  Grand Marnier to a gelato cream base ) and it was the perfect hot , cold , fluffy and chewy texture …amazing and sure to blow your mind and your guest’s mind !

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This recipe will make 6 small individual crepes .  ( The ones on the photo were big : 11″ diameter and big enough for 2 people )

First you need to make the crepes . I use this shaker now because it is so convenient . No need to weigh anything . Milk , flour and eggs go in the shaker and the batter is done in 2 minutes …bullet proof , even my husband who does not cook is using it ! I flavor the batter with some vanilla and Grand Marnier . We sell the shakers at the shop and the magic crepe pans when we can ship some from France when we go .

Pour straight from the shaker with no lumps because it has a strainer inside . Butter the pan and cook on both sides . Reserve .

Make a pastry cream . This can be done in advance .

250 ml of milk , 3 egg yolks , 50 grams of granulated sugar ( about 3 1/2 Tbs) 15 grams ( 2 small tbsp ) of corn starch . 1/2  vanilla bean .

Mix the egg yolks with sugar and corn starch  . Ad the warm milk infused with the vanilla bean . Return to the pan and cook until it bubble mixing with a wooden spoon all the time ) . The boiling process smooth the pastry cream . Remove from heat and reserve with a plastic wrap covering the cream ( it has to touch the cream or this one will make a “skin”  ) You can keep in refrigerator for a couple of days .

Prepare the souffle batter just before to cook or it won’t rise so well .

Beat with an electric whisk 4 large egg whites with a pinch of salt . When getting firm , ad slowly 2 tbsp of sugar . and continue to beat until firm and shinny .

Incorporate gently the egg white mix into the pastry cream ( the cream cannot be hot , if you just made it . let it cool down at room temperature ) Do not over mix .

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Stuff the crepes while setting them up on parchment paper . img_3523 (large)

Cook 10-12 mns in hot oven 375-400F  until fluffy . Do not open the oven or the souffle will flop .

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Sprinkle with confectioner sugar and serve immediately with the Grand Marnier gelato or home made “creme anglaise ” ( see below )  flavored with Grand Marnier . I made a little hole into the middle of the crepe and spoon a scoop of gelato that melted and worked like the sauce does when you eat a grand Marnier souffle. If you do not want alcohol you can serve this with vanilla gelato and  chocolate sauce .

Basic creme anglaise : It is almost the same principal as the pastry cream with the difference that this one cannot boil or it will curl .

4 egg yolks + 80 grams of sugar + 400 ml of warm milk. return to the pan and cook on low to medium low heat turning constantly with a wooden spoon until it coats the spoon ( this can takes around 10-13 mns ) Ad Grand Marnier to your liking ; I like about 40 ml

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