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Ingredients: 4 crêpes, 125 grams orange juice, 50 grams milk, 30 grams castor sugar, 2 egg yolks, 20 grams flour, 25 grams unsalted butter, 30 grams Grand-Marnier, 150 grams egg whites, 40 grams castor sugar, Icing sugar Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Show more Show less Ingredients: Show all Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Show all Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Show all Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners Acidifiers Agar agar Baking Powder Burgundy Red Food Colouring Cake fillings Dough improver Egg whites Emulsifiers Frosting and glazing Gelatin Gelling agent Ice cream stabilizers Sugar and sweetener Sugar paste Thickeners
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Method Before starting this Orange Crêpe Soufflée recipe, make sure you have organised all the necessary ingredients.Heat the crêpe pan, then pour the equivalent of a small ladle of crêpe batter. Spread the batter in a thin layer over the whole surface of the pan.When one side is brown, flip and cook the other side.Repeat the operation until you have the desired quantity (count one crêpe per person)....
