Nutrition Facts
4 servings
4
Recipe for stuffed soufflé pancakes with orange mousse
Refined and indulgent to use up the last remaining crepes, you won't regret it. Prepare the essentials in advance and whip the egg whites just before serving; the food lovers will be able to wait.
Ingredients
2 Orange (to obtain 125 ml of juice)
2 Egg
3 Orange liqueur
10 Butter for the dish
Icing sugar
Directions
1
Wash and dry the oranges. Grate the zest and squeeze the oranges to obtain 125 milliliters of juice. Mix the zest and juice together and set aside.
2
Separate the egg yolks from the egg whites. Whisk the egg yolks with 40 grams of powdered sugar for 1 or 2 minutes in a pot (large enough to later hold the whipped egg whites) with a thick bottom over very low heat.
3
Pour the orange juice and whisk continuously to foam and thicken over low heat, stirring constantly, like a sabayon. Then add the orange liqueur and whisk again. Stop cooking before the first boil.
4
Cool quickly (for example, in the sink with a bit of cold water). By this time, you can have everything prepared and waiting.
5
Preheat the oven to 200°C. Grease a baking dish generously. Whip the egg whites until stiff peaks form.
6
Gently fold the beaten egg whites into the cream, carefully lifting the mixture until it is homogeneous.
7
Spread a crepe on a plate. Place a quarter of the filling on one half of the crepe and fold it in half (or into quarters depending on the size of the dish). Do the same with the other three crepes.
8
Finally, carefully place them in the buttered dish. Sprinkle with powdered sugar and bake in a very hot oven for about 8 to 10 minutes. Serve immediately (being careful not to burn yourself).
Ingredients
Ingredients
2 Orange (to obtain 125 ml of juice)
2 Egg
3 Orange liqueur
10 Butter for the dish
Icing sugar
Directions
Directions
1
Wash and dry the oranges. Grate the zest and squeeze the oranges to obtain 125 milliliters of juice. Mix the zest and juice together and set aside.
2
Separate the egg yolks from the egg whites. Whisk the egg yolks with 40 grams of powdered sugar for 1 or 2 minutes in a pot (large enough to later hold the whipped egg whites) with a thick bottom over very low heat.
3
Pour the orange juice and whisk continuously to foam and thicken over low heat, stirring constantly, like a sabayon. Then add the orange liqueur and whisk again. Stop cooking before the first boil.
4
Cool quickly (for example, in the sink with a bit of cold water). By this time, you can have everything prepared and waiting.
5
Preheat the oven to 200°C. Grease a baking dish generously. Whip the egg whites until stiff peaks form.
6
Gently fold the beaten egg whites into the cream, carefully lifting the mixture until it is homogeneous.
7
Spread a crepe on a plate. Place a quarter of the filling on one half of the crepe and fold it in half (or into quarters depending on the size of the dish). Do the same with the other three crepes.
8
Finally, carefully place them in the buttered dish. Sprinkle with powdered sugar and bake in a very hot oven for about 8 to 10 minutes. Serve immediately (being careful not to burn yourself).
Notes
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EN