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Soufflé Crepes
Light and airy crepes, filled with a pastry cream mousse and an assortment of jams and hazelnut spread. Ideal for Candlemas and to surprise children.
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Cost Breakdown
Critical Success Points
- • Rest the batter (30 min)
- • Whip the egg whites to firm peaks
- • Delicately fold the whites into the pastry cream
- • Cook the crepes over medium heat (180 °C) without overcooking
Safety Warnings
- • Handle the hot pan with care to avoid burns.
- • Raw egg whites may contain salmonella; consume immediately after cooking.
- • Use the knife carefully when cutting the fillings.
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