Recipe Souffled crepes with Grand Marnier : Practical and Delicious

Recipe Souffled crepes with Grand Marnier : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Souffled crepes with Grand Marnier. You are currently reading Recipe Souffled crepes with Grand Marnier : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Souffled crepes with Grand Marnier requires 25m, cook 40m and serve 8 crepes. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

8 Ingredients

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  125g plain flour
  
  
  


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  450ml milk
  
  
  


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  2 1/2 tbsp unsalted butter, plus extra melted butter, to grease
  
  
  


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  4 eggs
  
  
  


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  40ml (2 tbsp) Grand Marnier liqueur
  
  
  


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  50g caster sugar
  
  
  


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  Icing sugar, to dust
  
  
  


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  Whipped cream, optional, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place 100g of the flour, 300ml of the milk, 1 tablespoon of the butter, 1 of the eggs and 1 egg yolk in the bowl of a food processor and process to combine. Transfer to a jug and set aside to rest for 15 minutes.
  
  
  


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  Step 2
  
  
  
  
  Lightly grease a 15cm crepe pan* with melted butter. When hot, pour in enough batter to cover the base of the pan. Cook for 1 minute each side until golden. Stack the crepes with a sheet of baking paper between each layer until you are ready to use them. (Place in an airtight container if storing for more than 1 hour.)
  
  
  


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  Step 3
  
  
  
  
  Preheat the oven to 200°C. Place remaining butter in a saucepan, add remaining flour and milk and cook over low heat, whisking constantly, until thick. Remove from heat, beat in 2 egg yolks and the Grand Marnier.
  
  
  


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  Step 4
  
  
  
  
  In a separate bowl, whisk 2 egg whites until stiff, slowly add the caster sugar and continue to whisk until thick and glossy. Fold the egg whites into the Grand Marnier mixture. Place 2 tablespoons of the filling on one half of each crepe, fold over the other half to enclose. Carefully place filled crepes on a large greased baking tray and bake for 10 minutes until well risen.
  
  
  


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  Step 5
  
  
  
  
  Dust with icing sugar and serve immediately with cream if desired.
  
  
  

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