Souffleed crêpes with Cointreau

Cost	Serving	Preparation	Cooking
	10 - 2 crêpes (pancakes) per person	75 minutes	20 minutes

Preparation:

Preparation for the batter:

• Combine the flour, eggs, oil, sugar and salt in a bowl, using a wooden spoon.
• When the mixture is completely homogenous, gradually stir in 1/2 litre of milk.
• Stir energetically then add a glass of water.
• Leave the batter to rest in a cool place for about an hour.

Preparation for the filling:

• Put 35 g of flour and 5 cl milk in a saucepan and mix well.
• Separately, bring 15 cl milk to boil with the sugar lumps.
• Pour the sweetened milk slowly over the first mixture.
• Mix well and cook over a gentle heat until it has a smooth, thick texture.
• Put this mixture in a bowl and add 3 egg yolks, one at a time, then the Cointreau.
• Leave to cool. Whisk the egg whites until stiff and carefully fold into the mixture.
• Then cut the candied orange into aiguillettes and macerate in the Cointreau.
• Spread some of the mixture on each crêpe, add a few pieces of candied orangeand fold the crêpes.
• Put the folded crêpes in a buttered oven-proof dish, sprinkle with icing sugar and heat in a moderate oven for 10 to 15 minutes.
• Serve at once.


© Cointreau
Used by Cooking2000 with Cointreau's permission