Honey Raspberry Crêpes Soufflé
A delicious twist with souffleés from Chef David Baruthio.
Creme Patisserie Filling Ingredients
Crème Patisserie Filling Directions
Place the egg yolks and about one-third of the sugar in a bowl and whisk until they are pale. Sift in the flour and mix well into a paste.
Combine the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the mixture bubbles, pour about one-third onto the egg mixture, stirring all the time.
Pour the mixture back into the pan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl.
Flake a little butter over the surface or dust lightly with icing sugar to prevent a skin forming as the custard cools.
Crêpes Ingredients
2 cups self raising flour
pinch salt
1/4 tsp baking soda
2 eggs
2 cups milk
2 tbs melted butter
Crêpes Directions
Mix flour, salt, baking soda and eggs in a mixing bowl. Gradually add milk and blend until smooth. Melt butter. Dip a piece of paper towel in melted butter and use to brush base of frying pan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film. Cook crepe for about 1 minute until underside is golden, then use a spatula to flip. Cook other side for just under a minute until golden. Set aside
Crêpe Soufflé Ingredients
5 egg whites
2 tablespoons honey
1/2 raspberries
Crêpe Soufflé Directions
Whisk the egg whites until stiff. In a clean bowl, whisk the crème pat mix to remove any lumps. Add the whisked egg whites to the crème pat gradually, taking care not to overwork. Add honey and honey. Mix lightly. Spread enough soufflé mix onto half flat crepe to cover, fold over. Place in a preheated oven 375 for 7 minutes, until the pancake is crisp and the soufflé has doubled in size. Dust lightly with sugar. Drizzle more honey and add raspberries.
Serve and Enjoy!