Souffleed Crepes
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 1 | cup |
milk
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
, cooled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 237 | ml |
milk
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
, cooled |
|
Directions
Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well.
Add remaining milk gradually, then melted butter.
Beat egg whites stiff.
Fold into crepe mixture.
They either may be cooked in the usual way in a crepe pan or put into a large buttered pan and baked in a preheated 375 degree F oven for about 25 to 30 minutes.
This then becomes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured on top.
It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla.
