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Souffléd Crepes

Souffléd Crepes
Prepared with a light soufflélike filling, these crepes puff up beautifully and make a lovely presentation for a brunch. Place the cheese mixture on one quadrant of a crepe. Fold the crepe in half and then in half again to form a cone shape. Carefully place the crepe in the gratin dish, with the excess layers underneath. To ensure the crepes rise evenly, they should barely overlap in the dish. Serve immediately after baking.

Ingredients:

  • 1 cup fromage blanc
  • 3⁄4 cup granulated sugar
  • 4 egg yolks
  • 1 Tbs. all-purpose flour
  • 1 tsp. vanilla extract
  • Zest of 1 orange
  • Pinch of salt
  • 8 crepes (see related recipe at right)
  • 5 egg whites
  • Confectioners' sugar for dusting

Directions:

Position a rack in the lower third of an oven and preheat to 375°F. Butter a large oval gratin dish. Line 2 baking sheets with parchment paper.

In a bowl, whisk together the fromage blanc, 1/2 cup of the granulated sugar, the egg yolks, flour, vanilla, orange zest and salt. Lay the crepes in a single layer on the prepared baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 1 minute. Gradually add the remaining 1/4 cup granulated sugar, increase the speed to high and beat until stiff, glossy peaks form, about 3 minutes. Gently fold half of the whites into the cheese mixture. Quickly fold in the remaining whites.

Place one-eighth of the cheese mixture on one quadrant of a crepe. Fold the crepe into quarters and transfer to the prepared gratin dish, placing the excess layers underneath. Fill and fold the remaining crepes, overlapping them as little as possible in the dish. Bake until the crepes are golden brown and the filling is set, about 20 minutes. Dust with confectioners' sugar and serve immediately. Serves 8.
Williams-Sonoma Kitchen.