Apple Soufflé Crêpes

 

Preparing the apples as a purée and then mixing with meringue make these filled crêpes very light. They are finished off in the oven where they will puff up and look quite impressive. Then a dusting of cinnamon – this a very different type of crêpe.

 

Apple Soufflé Crêpes
Prepares: 4 servings
 
  • Preparation time: 40 minutes plus (the crêpes can be made while the filling is cooking)
  • Standing time: 20 minutes
  • Cooking time: 40–45 minutes

  • Ingredients
  • For the crêpes
  • 115g (4 oz) strong plain/all-purpose flour (⅔ cup + 2 tbsp)
  • ½ tsp salt
  • 1 egg
  • 300ml (10 fl oz) semi-skimmed milk (1¼ cups), OR
  • 240ml (8 fl oz) full fat/whole milk (1 cup) and 60ml (2 fl oz) water (¼ cup)

  • For the filling
  • 565g (1¼ lb) dessert apples (4 medium)
  • 120ml (4 fl oz) water (½ cup)
  • 3½ tbsp caster/superfine sugar
  • 20g (¾ oz) butter, softened (1½ tbsp)
  • 3 eggs, medium (U.K.)/large (N.A.), whites only
  • ground cinnamon for dusting

  • You will also need a shallow-rimmed, lightweight pan, 20–23cm (8–9inch) in diameter with rounded sides for the crêpes and four shallow, ovenproof dishes, each large enough to take two folded and filled 15cm (6 inch) crêpes.


  1. Method
  2. First make up the batter for the crêpes. Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into the well and, using half the milk, gradually whisk the egg and milk into the flour, using a balloon whisk. Once a smooth consistency is reached and lots of bubbles rise to the surface, add the rest of the milk quickly. Do not over-mix.

  3. Or use an electric mixer. First mix the egg and milk together then mix in the sifted flour and salt until the batter is smooth and lots of bubbles rise to the surface. Be careful not to over-mix.

  4. Let batter rest for 20 minutes.

  5. Meanwhile, peel, quarter and core the apples and place in a large pan. Add the water, cover the pan, and cook over a low heat for about 30 minutes, stirring occasionally, until the mixture is reduced to a pulp.

  6. Now to cook the crêpes. Get the pan really hot and then reduce to a moderate heat – about the temperature needed for frying an egg. Use oil or butter to grease the pan. If using oil, use groundnut or another flavourless oil (not olive oil) and pour a little in a small bowl. If using butter, melt a large knob of butter in the pan and then pour into a small bowl. Add a little oil or butter to the pan and tilt the pan to cover the base. It should just glisten, not run with oil or butter.

  7. Stir the batter, then pour about 45ml (3 tablespoons) of batter in the centre of the pan for each crêpe. Immediately lift and tilt the pan in all directions to spread the batter. You are aiming to make a 15cm (6 inch) crêpe.

  8. Turn when the batter starts to curl away from the sides of the pan, the mixture begins to bubble and the underside is golden. It should take about a minute. If it seems a bit sticky, give it a couple of seconds more. Loosen the edge of the crêpe from the pan, then flip it over with a palette knife and cook until the underside is golden. Slip each cooked crêpe from the pan directly onto a piece of kitchen paper which will absorb any grease and keep it light and dry. Repeat the process with the rest of the batter, greasing the pan each time, until you have 8 crêpes.

  9. Preheat the oven to 200°C (400°F) (gas 6).

  10. Now once the apples have been reduced to a pulp, turn up the heat and continue to cook for a further 5 minutes until thick. Stir continuously to prevent the apple catching on the bottom of the pan.

  11. Add 2 tablespoons of the sugar and stir to melt the sugar.

  12. Now to make the meringue. Whisk the egg whites in a large bowl until stiff.

  13. Add the remaining sugar, a tablespoon at a time, whisking well between each addition, until the meringue is glossy.

  14. Stir a quarter of the meringue into the apple to loosen it a little, then fold in the rest.

  15. Spoon 2–3 tablespoons of the meringue mixture over half of each crêpe. Then fold the other half of the crêpe over the meringue mixture.

  16. Grease the ovenproof dishes with butter and place two crêpes in each dish, a little apart so they are not touching. Bake for 10–12 minutes until puffed up and hot.

  17. Dust with cinnamon and serve immediately before the soufflé has a chance to sink.

 

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