Phil Thompson’s Crêpe Soufflé

by / Tuesday, 30 January 2018 / Published in News

Phil Thompson’s Crêpe Soufflé

Ingredients

Pancake batter makes 12

3 whole eggs

160g plain flour

30g icing sugar

350g milk

40g melted butter

Pinch of salt

 

Method

  • Sift the flour, salt and icing sugar, add the eggs and half the milk and whisk until smooth.
  • Gradually add the remainder of the milk and then the melted butter.
  • Pass the mixture through a fine sieve.  Gently heat a non-stick pan with a little butter and ladle in the mixture, turning the pan to get a smooth even layer.
  • Once the pancake begins to look dry, gently lift the edges and toss.
  • Put on a plate to cool.

 

Blueberry Compote

Ingredients

2 punnets of blueberries

1 orange

40g sugar

Method

  1. Place the washed blueberries, sugar and juice and zest of the orange in a pan over a low heat.
  2. Once the blueberries begin to break down and soften, stir occasionally and remove from heat.

 

To Assemble

Lay the pancake on a plate and place a spoon of blueberry compote in the centre. Spoon some meringue on top and roll or fold as you choose.  Place in a preheated oven at 200*c for 5 minutes.  Serve hot with another spoon of blueberry compote.

 

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