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.