Recipe courtesy of Jonathan Waxman

Grand Marnier Crepe Souffle

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes resting time)
  • Active: 50 min
  • Yield: 6 to 8 servings
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Ingredients

Crepes:

6 large eggs

1 stick unsalted butter, melted 

1 1/2 cups heavy cream 

2 tablespoons sugar 

1 tablespoon orange liqueur, such as Grand Marnier 

Zest of 1 orange 

1/2 cup all-purpose flour 

1/2 cup whole-wheat flour 

Souffle Batter:

1/2 cup heavy cream

4 tablespoons unsalted butter 

3 tablespoons orange liqueur, such as Grand Marnier 

2 tablespoons all-purpose flour 

2 tablespoons brown sugar 

Zest of 1 orange, plus additional for garnish 

8 large eggs, separated 

Powdered sugar, for dusting 

Directions

Special equipment:
a 9-inch nonstick crepe pan
  1. For the crepes: Preheat the oven to 400 degrees F.
  2. Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
  3. Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
  4. For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
  5. Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
  6. Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
  7. Dust with powdered sugar and sprinkle with orange zest.