Ene's Recipe Book

Lemon Souffle Crepes

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  • ½ cup
    Plain Flour
  • ¼ tsp
  • 2
  • ½ cup
  • 10 g
  • 30 g
  • 1 tbsp
    Plain Flour
  • 80 ml
  • 2
    Egg Yolks
  • 2 tbsp
    Caster Sugar
  • 2 tsp
    Lemon Rind
  • 2 tbsp
    Lemon Juice
  • 2
    Egg Whites


  1. Making the crêpes
  2. Sift the flour and salt.
  3. Beat the eggs and pour into the centre of the flour.
  4. Gradually beat in the eggs and half the milk.
  5. Beat well for 1 minute.
  6. Stir in the remainder of the milk. Allow to stand for 30 minutes if possible.
  7. Burn off' the frying pan by melting a teaspoon of the butter and allowing it to come to smoke point. Remove the pan from the heat and wipe out carefully with paper towel.
  8. Using a fresh piece of paper towel, wipe a little butter onto the pan and return to the heat. Adjust heat so the butter does not burn.
  9. Pour 1/4 cup of the batter quickly into the pan and swirl so it forms a thin layer in the pan.
  10. Cook until just set. Toss the crepe and cook the second side.
  11. Place on a plate and cover with foil or a clean tea towel to keep warm.
  12. Cook the remaining crepes, remembering to wipe the pan with a little butter between each crêpe.
  13. Making the souffle
  14. Preheat oven to 200 °C.
  15. To make the roux for the base of the soufflé, melt the butter in a small saucepan. Remove from the heat and stir in the flour with a wooden spoon.
  16. Stir in the milk and beat vigorously over a low heat until the mixture boils and thickens.
  17. Remove from the heat and beat in the egg yolks immediately.
  18. Add 1 tablespoon of the caster sugar, the lemon rind and the lemon juice and stir until the ingredients are well blended.
  19. In a clean bowl, beat the egg whites until soft peaks form.
  20. Gradually beat in the remaining 1 tablespoon of caster sugar until stiff peaks form
  21. Stir a tablespoon of the egg white into the souffle base using a rubber spatula.
  22. Lightly fold in the remainder of the egg white. Do not overmix.
  23. Assembling the lemon souffle crêpes
  24. Carefully separate the crêpes and lay one, speckled side up, in a shallow, ovenproof dish or tray.
  25. Place approximately 2-3 tablespoons of the souffle mixture on one side of the crêpe. Fold the crêpe in half to cover the souffle mixture.
  26. Place a second crepe in the baking dish and fill with lemon souffle. Repeat the process until all crepes are filled.
  27. Sprinkle crepes with a little extra sugar.
  28. Bake in the preheated oven at 200 °C for approximately 10 minutes until the souffle has puffed up and the sugar has melted to a light glaze.
  29. Serve immediately with cream or vanilla ice-cream.
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