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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.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 8 people
Calories 604 kcal

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
  • 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.