Crepes Souffles

Name: Crepes Souffles
Ingredients: 34 cup light cream; 2 eggs; 1 cup sifted all-purpose flour (*); 34 cup golden rum; 1 cup skim milk; 1 tablespoon vanilla extract; 3 egg whites; 1 teaspoon butter; 1 cup confectioners' sugar; 12 teaspoon orange zest; 3 egg yolks; 12 cup granulated sugar; 34 teaspoon vanilla extract; 12 cup milk; 34 teaspoon almond extract

15 ingredients

19 steps

Ingredients

34 cup light cream
2 eggs
1 cup sifted all-purpose flour (*)
34 cup golden rum
1 cup skim milk
1 tablespoon vanilla extract
3 egg whites
1 teaspoon butter
1 cup confectioners' sugar
12 teaspoon orange zest
3 egg yolks
12 cup granulated sugar
34 teaspoon vanilla extract
12 cup milk
34 teaspoon almond extract

Directions

1

In bowl, beat 2 eggs well.
2

Add flour, 1 cup milk, 1 tablespoon vanilla, and butter.
3

Stir until smooth.
4

For each crepe, lightly grease hot 7-inch skillet Pour in about 2 tablespoons batter, rotating pan quickly to spread batter completely over bottom of pan.
5

Cook over medium heat to brown lightly- 2 minutes per side.
6

Remove to rack.
7

Sauce: Place yolks in double boiler top.
8

Stir in sugar, milk, cream, mace.
9

Cook over simmering water, stirring, until thick-- 10 minutes.
10

Remove from water.
11

Add rum.
12

Filling: Beat whites in bowl, with mixer at low speed- 3 minutes.
13

Gradually beat in sugar, beating until stiff peaks form-- about 10 minutes.
14

Blend in orange peel and extracts.
15

Heat oven to 450F Spoon 2 tablespoons filling on center of each crepe; fold in half.
16

Place in shallow, oven-proof dish.
17

Bake, uncovered, 5 minutes,until hot and puffed.
18

Spoon a little sauce over.
19

Pass rest Serve at once, from dish.