Crêpes soufflées à l’orange et Grand Marnier
Serves four
4 oranges
250g crème pâtissière
(see p.238)
6 free-range egg whites
Pinch of sugar
50ml Grand Marnier
20g icing sugar,
for dusting
Pancakes
1 free-range egg
75g plain flour
1 tbsp caster sugar
Pinch of salt
210ml milk
1 tbsp clarified butter
This show-stopping dessert was one of my Uncle Michel’s favourites.
First make the pancake batter. Beat the egg in a bowl, then whisk in the flour a little at a time. Add the sugar and salt and mix well with a whisk. Stir in the milk to make a smooth batter, then leave it to rest in a cool place for at least an hour. To cook, brush a frying pan or crêpe pan with a little of the clarified butter and heat. Ladle in less than a quarter of the batter and cook the pancake for 1 or 2 minutes on each side, turning it with a palette knife. You should get 4 or 5 pancakes.
Segment 2 of the oranges (see page 86) and squeeze all the membranes into a pan to extract any juice. Add the juice of the other 2 oranges to the pan. Place over a low heat and reduce by half, then strain into a bowl and set aside at room temperature.
Put the crème pâtissière in a bowl, place it over a pan of simmering water and heat gently. Meanwhile, beat the egg whites with a pinch of sugar until they form soft peaks. Take the crème pâtissière off the heat, whisk in the Grand Marnier and beat briefly, then add one-third of the egg whites. Mix well,
then carefully fold in the rest of the egg whites with a spatula.
Preheat the oven to 240°C/Fan 220°C/Gas 9. Lay a pancake on a board and spoon a quarter of the crème pâtissière mix over one half. Add a few orange segments, then fold the pancake over and press down gently to seal the edges. Repeat with the remaining pancakes, crème pâtissière mix and orange segments. Put the filled pancakes on a lightly greased baking tray and bake in the preheated oven for 2–5 minutes. Remove and dust them generously with icing sugar, then place under a hot grill for 4–5 minutes, so that the sugar melts and becomes partly caramelised. To serve, slide each pancake on to a plate. Pour some of the reduced orange juice around each one and add a few orange segments. Serve at once.
Cook more from this book
Prawn French toast with walnut & coriander pesto by Michel Roux Jr
Root Vegetable Tart Tatin by Michel Roux Jr
Read the review
Coming Soon
Buy this book: Michel Roux at Home
£26, Seven Dials
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