Imagine the soft elegance of a French crêpe meeting the pillowy lift of a soufflé—light as air, yet indulgently satisfying. These soufflé crêpes strike that rare balance between delicate texture and bold, buttery flavor, making them a standout whether you’re hosting brunch or craving something beautifully different.
You whip egg whites into soft peaks, fold them into a silky yolk batter, then cook low and slow for that golden, cloud-like finish. It tastes as good with Peach Blueberry Cake and Homemade Caramels—yes, it’s that kind of delicious.
Globally inspired and delightfully refined, this dish is a lesson in transforming a few pantry staples into something truly special. Trust me, once you master these, your weekend mornings may never look the same again
Why You’ll Be Hooked!
- The first time I made these, I felt like I was back at a sidewalk café in Montmartre—only this time, I was the chef behind the magic.
- They’ve become my brunch signature—everyone thinks they’re impossibly fancy, but the method is surprisingly forgiving and fun.
- I’ve filled them with everything from lemon ricotta to raspberry jam, and they always deliver a soft bite with a warm, custardy center.
- Light enough to enjoy without guilt, they helped me curb my heavier dessert cravings while still feeling indulgent.
- The taste? Silky, sweet, and utterly dreamy—like a dessert that whispers just one more bite.
Souffle Crepes Recipe
These soufflé crêpes are a luxurious twist on a classic, blending delicate crêpes with a citrus-infused, airy soufflé filling. Light, fluffy, and baked to golden perfection, they’re finished with powdered sugar and orange zest for a dreamy, elegant dessert or brunch treat.
Equipment
- Large mixing bowl
- Whisk
- 9-inch nonstick crêpe pan
- Medium saucepan
- Stand mixer with whisk attachment
- Ladle
Ingredients
Crepe
- 1 Zest of 1 orange
- 1 tbsp orange liqueur, such as Grand Marnier
- ½ cup whole-wheat flour
- 2 tbsp sugar
- ½ cup all-purpose flour
- 1 stick unsalted butter, melted
- 6 large eggs
- 1½ cups heavy cream
Souffle Batter
- Powdered sugar, for dusting
- ½ cup heavy cream
- Zest of 1 orange, plus additional for garnish
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 tbsp orange liqueur, such as Grand Marnier
- 8 large eggs, separated
- 2 tbsp brown sugar
Instructions
- Preheat oven to 400°F.
- Whisk eggs, butter, cream, sugar, liqueur, and zest; add flours to form a smooth batter.
- Rest 10–60 mins.
- Cook thin crêpes in a nonstick pan until set on both sides; set aside.
- In a saucepan, heat cream, butter, liqueur, flour, sugar, and zest until thick.
- Whisk yolks in, off heat.
- Beat egg whites to soft peaks, fold into yolk mix.
- Spoon soufflé filling onto crêpes, fold in half.
- Place on parchment-lined tray, bake 12–15 mins until puffed.
- Dust with powdered sugar and zest.
Notes
- Letting the crêpe batter rest helps the flour fully hydrate, ensuring tender, smooth crêpes.
- Use room-temperature eggs for better emulsification in both batters.
- Folding the soufflé gently preserves the airiness essential for puffing during baking.
- Cake flour gives the crêpes a finer texture than all-purpose flour alone.
| Calories | 604kcal |
| Carbohydrates | 27g |
| Fiber | 2g |
| Fat | 47g |
| Protein | 15g |
| Cholesterol | 438g |
Variations To Help You Customise This Dish!
- Nutty Citrus Delight – Fold chopped toasted almonds or pistachios into the soufflé filling for added crunch and a nutty depth that pairs beautifully with the orange zest.
- Liqueur Swap – Replace orange liqueur with Grand Marnier for a deeper citrus flavor, or try amaretto or Chambord for a completely different aromatic profile.
- Tropical Dream – Substitute orange zest with lime zest and add shredded coconut to the crêpe batter. Serve with a dollop of mango or pineapple preserves.
- Vanilla Cream Edition – Skip the orange zest and liqueur entirely, and use vanilla bean paste in both batters for a simple but elegant version.
- Savory Twist – Leave out the sugar and orange elements, add finely grated cheese to the soufflé base (like Gruyère or Parmesan), and serve as a brunch appetizer with herbs.
