Recipes | Desserts | Orange Souffle Crêpes

The crêpes have to be filled at the last minute and placed under the grill and then sauced. Make sure you’ve prepped everything ahead of time.

CRÊPES

• 140 g cake (plain) flour
• 3 eggs
• 250 ml milk
• 125 ml water
• 15 ml oil
• 15 ml brandy
• icing sugar for dusting

CHOCOLATE SAUCE

• 150 g dark chocolate
• 250 ml fresh cream

ORANGE SAUCE

• 375 ml orange juice
• 50 ml sugar
• 125 ml Van der Hum liqueur
• 15 ml cornflour mixed with a little water

FILLING

• 2 egg whites
• crème pâtissière

1. Prepare the crêpes first. Beat all the ingredients together, except the icing sugar, until smooth. Place in the refrigerator and leave to rest for 30 minutes. Heat a non-stick crêpe pan and fry a little mixture at a time. Flip over and cook the other side. Set aside until ready to serve.
2. To make the chocolate sauce, melt the chocolate and cream together in a double boiler and stir until smooth. Serve at room temperature.
3. To make the orange sauce, bring all the ingredients to the boil for 5 minutes. Serve hot.
4. To make the filling, beat the egg whites until stiff, then fold them into the crème pâtissière.
5. To assemble, fill the crêpes and fold into a triangular shape. Place each filled crêpe on a serving plate and grill until the custard mixture puffs up and is slightly browned. Pour both sauces over and dust with icing sugar.

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