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Souffléd Crępes with Cointreau

There is nothing quite like adding a top class liqueur to a recipe to transform it from being perhaps something rather drab into something exceptional. One such liqueur is the world famous Cointreau.

I have reproduced a few of their recipes on Hub-UK to give you a taste of what can be achieved but more recipes as well as information about Cointreau itself can be found at their web site <click here>


For the batter:
350 g flour
3 whole eggs + 2 yolks
2 tbsp oil
3 tbsp sugar
1/2 litre milk
a pinch of salt

For the filling:
35 g flour
5 cl milk
60 g lump sugar
3 whole eggs
8 cl Cointreau
1 candied orange
icing sugar

  • Combine the flour, eggs, oil, sugar and salt in a bowl, using a wooden spoon.
  • When the mixture is completely homogenous, gradually stir in 1/2 litre of milk. Stir energetically then add a glass of water. Leave the batter to rest in a cool place for about an hour.

For the filling:

  • Put 35 g of flour and 5 cl milk in a saucepan and mix well. Separately, bring 15 cl milk to boil with the sugar lumps.
  • Pour the sweetened milk slowly over the first mixture. Mix well and cook over a gentle heat until it has a smooth, thick texture.
  • Put this mixture in a bowl and add 3 egg yolks, one at a time, then the Cointreau. Leave to cool. Whisk the egg whites until stiff and carefully fold into the mixture.
  • Then cut the candied orange into aiguillettes and macerate in the Cointreau.
  • Spread some of the mixture on each crêpe, add a few pieces of candied orangeand fold the crêpes.
  • Put the folded crêpes in a buttered oven-proof dish, sprinkle with icing sugar and heat in a moderate oven for 10 to 15 minutes.
  • Serve at once.

The crêpes can be flambéed with Cointreau when they come out of the oven.

Serves 10 - 2 crępes per person

To visit the Cointreau web site <click here>

© Cointreau