Soufflé Crepes

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 3 units Eggs (Separate 2 whites for the mousse, the rest for the batter)
• 500 ml Whole milk (Room temperature)
• 30 g Melted butter (Let warm)
• 1 tablespoon Sugar (About 15 g)
• 1 pinch Salt
• 200 ml Ready-made pastry cream (Stored in the fridge)
• 2 units Egg whites (Should be at room temperature)
• 1 pinch Cream of tartar (Helps stabilize the whipped whites)
• 50 g Hazelnut spread (e.g., Nutella)
• 30 g Mandarin‑peach jam
• 30 g Orange jam
• 30 g Pear‑caramel jam
• 30 g Apricot‑mango‑peach‑passion jam (love heart)
• 20 g Salted butter (Cut into small dice)

Instructions

1. Prepare the crepe batter

   In a large bowl, pour the flour, sugar and salt. Make a well, add the 3 whole eggs, the milk and the melted butter. Mix with a whisk until you obtain a smooth and homogeneous batter.

   Time: PT5M

2. Rest the batter

   Cover the bowl with plastic film or a clean kitchen towel and let rest at room temperature for 30 minutes.

   Time: PT30M

3. Whip the egg whites

   Separate the two egg whites from the eggs used for the batter. In a clean bowl, add a pinch of cream of tartar then beat the whites at medium speed until they form firm peaks.

   Time: PT5M

4. Fold the whites into the pastry cream

   Pour the pastry cream into another bowl. Gently fold the whipped egg whites using a spatula, lifting the mixture to avoid breaking them.

   Time: PT2M

5. Heat the pan

   Place the non‑stick pan over medium heat and let heat for about 2 minutes until it reaches about 180 °C.

   Time: PT2M

   Temperature: 180°C

6. Cook the crepes

   Pour a small ladle (≈60 ml) of batter into the hot pan, swirl to spread. Cook 1 minute until the edges detach, flip and cook an additional 30 seconds. Repeat until the batter is exhausted (about 8 crepes).

   Time: PT16M

   Temperature: 180°C

7. Assemble the soufflé crepes

   On each hot crepe, place a tablespoon of the soufflé pastry cream mixture on one side, add a drizzle of hazelnut spread or a small spoonful of jam of choice, then fold the crepe in half and press lightly.

   Time: PT5M

8. Enjoy

   Place the crepes on a plate, let guests enjoy them hot.

   Time: PT0M

Nutrition Facts

Calories

330

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Wheat flour, Gluten-free flour
• Instead of Eggs: Chicken eggs, Duck eggs
• Instead of Whole milk: Semi-skimmed milk, Almond milk
• Instead of Melted butter: Vegetable oil, Margarine
• Instead of Sugar: Cane sugar, Sweetener
• Instead of Salt: Sea salt
• Instead of Ready-made pastry cream: Homemade pastry cream
• Instead of Egg whites: Rehydrated powdered egg whites
• Instead of Cream of tartar: Lemon juice
• Instead of Hazelnut spread: Marzipan paste
• Instead of Mandarin‑peach jam: Other fruity jam
• Instead of Orange jam: Marmalade
• Instead of Pear‑caramel jam: Pear compote + caramel
• Instead of Apricot‑mango‑peach‑passion jam (love heart): Mixed jam
• Instead of Salted butter: Unsalted butter + salt

Equipment Needed

• Large mixing bowl
• Hand or electric whisk
• Immersion blender (optional)
• Non‑stick pan (20‑25 cm)
• Silicone spatula
• Serving plate (optional)
• Kitchen knife
• Tablespoon
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Rest the batter (30 min)
• Whip the egg whites to firm peaks
• Delicately fold the whites into the pastry cream
• Cook the crepes over medium heat (180 °C) without overcooking

Chef Tips from the Video

• Lightly dust the crepes with powdered sugar before folding for a decorative touch.
• Use a small piping bag to deposit the mousse evenly.
• For a richer taste, add a pinch of fleur de sel on the spread before closing the crepe.

Troubleshooting

Storage

Refrigerator: The crepe batter keeps 24 h in the refrigerator, the pastry cream mousse 2 days.

Freezer: Cooked crepes can be frozen for 1 month, individually wrapped.

Room temperature: Jams and spread keep at room temperature as long as the lid remains closed.

Make-Ahead Tips

• Prepare the crepe batter the night before and let it rest in the refrigerator.
• The pastry cream mousse can be whipped 30 min before service and kept chilled.
• Portion the jams and spread into small bowls for quick service.