Sea food









Crêpes Soufflé with Grand Marnier and orange zest- 1/25/11


 Combining Crêpes and soufflé is a good thing! In this recipe the soufflé is a light, fluffy, delicious and made with beaten egg whites combined Crème pâtissière flavored with Grand Marnier and Orange zest.  The word soufflé  means "to blow up" in French and it is a description of what happens to this combination of custard and egg whites.

This is a great recipe to serve if you have a large party! Prepare the Crêpes and Crème pâtissière ahead of time.  Once you are ready to serve this dessert, all you need to do is to beat the egg whites (2 to 3 minutes), bake the Crêpes for 15 minutes and they are ready to be eaten.  

Have your guests in the kitchen while you prepare the Crêpes and then make sure they see you put them in the oven. When they come out of the oven the crepes soufflé should be puffed up (3 to 4 times their original size) and fluffy, and I guarantee you will get a lot of oohs... ahhs at the sight of the Crêpes.  The Crêpes soufflé will generally fall after 5 or 10 minutes, so make sure to serve them ASAP with a sprinkle of powdered sugar on top.  

When the Crêpes come out of the oven they are puffed up!  

Sprinkle the top with powdered sugar and they are ready to be served.

I am telling you these Crêpes will disappear in a flash!  I made a total of 20 Crêpes and they were gone in a blink of an eye! 


They are so good and so light to eat!


Preparation work..


1 batch of Crepes: Click on link to see recipe


Crème pâtissière:

2 1/4 cups whole milk

1/4 cup sugar

1 teaspoon pure vanilla extract

1/4 cup cornstarch

1 tablespoon all purpose flour

1/4cup sugar

2 tablespoons butter

6 egg yolks

8 egg whites 

2 tablespoons rum

1 teaspoon orange zest

1/2 cup of fresh orange juice

1/4 teaspoon salt

You will need a batch of crepes.  You can prepare the crepes a few days ahead and keep them in the fridge.

Click on link to see recipe

Beat the egg yolks and sugar until pale

Add the cornstarch and flour into the bowl.

Mix it well together and set aside.

Put the milk and sugar in a pot and bring it until small bubbles formed on the edge of the pot.  Turn off the heat. 

Gently pour a bit of milk into the egg and sugar mixture.

Keep stirring and keep adding the milk (slowly) until all the milk are incorporated.

Pour back the mixture into the pot.  Turn on the stove (medium heat)

Keep stirring until the custard get thick.

You can see here that the custard is now thick.  Remove from heat.

Add a tablespoon of butter to the custard and stir until the butter is melted.

Add 2 tablespoon of rum and 1 teaspoon of orange zest into the pot.

Mix it well together and set it aside.

Put the egg whites in a large bowl, add the salt and beat until firm peaks.

In a large bowl spoon half of the beaten egg whites into the Crème pâtissière and then add the remaining egg whites

Spoon about 2 large tablespoons into the crepes.  

Fold the crepes into half and put them in a preheated oven (350 degrees) and bake for 15 minutes or until golden

Freshly out of the oven.  Notice how the filling is puff up

Serve it asap before the filling is deflated.

I make two batches the one on the left is not as crunchy as the batch on the right.  A few people like the crepes to be on the crunchy side so just leave them in the oven for a few minutes longer if you like them to be crunchy.


Filed as: Eggs

Dessert Index

 Main food index

Savory dishes index



Our house


Photo Gallery

 Mon  petit coin