Crêpes Soufflé – a delicious recipe with eggs, sugar, milk, ground mace, powdered sugar, orange rind. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine egg yolks, sugar, milk, half-and-half, and mace in top of a double boiler; stir with a wire whisk until well blended. Cook over boiling water, stirring constantly with a metal spoon, until mixture is slightly thickened and coats the spoon. Set aside, and keep warm.
2
Beat egg whites (at room temperature) until foamy. Add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in orange rind.
3
Divide meringue mixture into 8 equal portions, and place in the center of each crepe. Fold crepe in half, keeping meringue inside. Place filled crepes in a buttered 15- x 10- x 1-inch jell y roll pan. Bake at 450u00b0 for 5 minutes.
4
Remove from oven; place each crepe on a warmed serving dish. Combine reserved sauce and rum, mixing well. Spoon sauce over souffle, and serve immediately.
323
kcal
Calories
11
g
Fat
43
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 eggs, separated, 1/2 cup sugar, 2/3 cup milk, 1/3 cup half-and-half, and more.
Yes, Crêpes Soufflé falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
