Clementine and Goats' Cheese Soufflé-Filled Crêpes

Savory-sweet crêpes filled with a light clementine and goats' cheese soufflé mixture, baked until fluffy and dusted with icing sugar.

Vegetarian Cheese French Soufflé Crêpes

Estimated Nutrition

Calories

1105.4

kcal / serving

1105.4 kcal total

Carbs

106.3g

per serving

106.3 g total

Fat

52.8g

per serving

52.8 g total

Protein

51.5g

per serving

51.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Icing Sugar

for garnish

Caster Sugar

Dairy

piece

Egg Yolk

large, free-range

300

Milk

knob

Butter

small amount for pan

piece

Egg White

large, free-range

100

Goats Cheese

crumbled

Fruits

piece

Clementine

peeled and segmented

GrainsCereals

115

Plain Flour

NutsSeeds

pinch

Salt

Method

Whisk egg yolks, flour, 300ml milk, and salt to form a smooth batter.

Melt butter in a crêpe pan over medium heat and cook a ladle of batter for one minute per side.

Whisk three egg whites in a bowl until they reach stiff peaks.

Gradually whisk in 25g caster sugar until the mixture is thick and leaves a trail.

Gently fold 100g goats' cheese and clementine segments into the egg whites.

Spoon the soufflé mixture onto half of the crêpe and fold it over.

Bake the filled crêpe in the oven for ten minutes.

Serve the crêpe on a warm plate with a dusting of icing sugar.

Preheat the oven to 200°C.