The Souflée Crêpe by Bruno Tenailleau
Not your average pancake, Bruno Tenailleau´s soufléed crêpes add volume and flavour to your desserts.
You are going to love this: it´s simple, fast and pleases everyone! Here is my recipe for 6 to 8 people in 3 stages: making the crêpes, then the mixture and finally the most important part - eating them.
Crêpe mixture: 250 grammes of flour
4 eggs
50 cl of milk
1 pinch of salt
50 grammes of butter
50 grammes of sugar
5 cl of rum (without for children)
In a round bottomed bowl, pour in the flour the eggs and the salt. Progressively add the milk while beating with a whisk to prevent lumps, then add the rum. Leave the mixture to rest for one hour if possible at room temperature.
Take a non-stick pan, heat it and add a little butter to grease the pan. Pour in a half ladle of crepe mixture and cook it for 1 to 2 minutes on each side.
Almond cream: 100 grammes of powdered almonds
100 grammes of sugar
50 grammes of soft butter
1 formage frais (for lightness)
1 egg
Mix the butter with the sugar then add the egg, almonds and fromage frais.
Custard cream 125 ml of milk
20 grammes of sugar
1 egg yolk
8 egg whites
15 grammes of flour
Boil the milk.
Beat the egg yolk with the sugar in a dish and add the flour.
Pour the milk onto this preparation and put it back on the heat.
Leave the cream to thicken for around 3 minutes stirring constantly.
Put to one side, covering the cream with cling film to prevent a crust from forming.
Meat the egg whites until stiff with a pinch of salt and add 60 grammes of sugar to make them firm.
Mix the custard cream with the almond cream and delicately fold in the egg whites.
Garnish each crepe with this mixture. Fold in half.
Set the oven to 180 °C for 10 minutes after brushing with melted butter. Now all that remains is to let it cool and enjoy.
Happy pancake day.
Bruno Tenailleau is an extraordinary chef. First prize winner of the international dessert prize, he conducts his gastronomic research on a daily basis. Watching him work is very impressive: he composes, he assembles, he plays with textures and contrasts, and works his recipes like a musician or a perfume blender. A real champion! And yet, he is willing to offer us some of his best recipes.
