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 mins
Cook Time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine French
Servings 8 people
Calories 604 kcal
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
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.
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Letting the crêpe batter rest helps the flour fully hydrate, ensuring tender, smooth crêpes.
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Use room-temperature eggs for better emulsification in both batters.
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Folding the soufflé gently preserves the airiness essential for puffing during baking.
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Cake flour gives the crêpes a finer texture than all-purpose flour alone.