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Souffléed Crêpes "Baumanière" Recipe
Souffléed Crêpes "Baumanière"
Jean-André Charial, Oustau de Baumanière, France
Jean-André Charial, Oustau de Baumanière, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes
Difficulty: Easy
For 4 servings

Crêpe batter
- 200 g (7 oz., about 2 cups) flour
- 1 liter (4 cups) milk
- 4 whole eggs + 2 yolks
- 3 g (1/2 tsp.) salt
- 100 g (3 1/2 oz.) browned butter

Soufflé mixture
- 1 liter (4 cups) pastry cream
- 2 candied oranges
- 100 ml (3 1/2 oz.) Grand Marnier
- 6 egg whites

To finish
- 500 ml (2 cups) crème anglaise
- 250 ml (1 cup) orange extract
- 250 ml (1 cup) sugar syrup at 30°

Make the crêpe batter

  1. Combine the ingredients with the cold milk to make a smooth fluid batter.
  2. Add the 100 g of browned butter, which will make it unnecessary to butter the pan.
  3. Make 8 crêpes.

Prepare the orange soufflé mixture

  1. In a bowl, combine the pastry cream, Grand Marnier and coarsely chopped peel of the candied oranges.
  2. Beat the whites to stiff peaks and gently fold them into the pastry cream mixture.


  1. Butter a dish. Place a crêpe on it and a little of the soufflé mixture on one side.
  2. Fold the other half of the crêpe over top to form a filled half-circle, and continue with the remaining crêpes.
  3. Prepare the crème anglaise and the sugar syrup, adding the orange extract.
  4. Place the crêpes into a preheated 200° C (400° F) oven for about 5 minutes until they puff up.
  5. Remove from the oven, sprinkle with icing sugar and serve with the 2 sauces as desired.
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