Citrus soufflettes

Method

1. First make the crepes. Mix together the flour, sugar and salt in a bowl. Add the eggs and whisk. Stir in one third of the milk and beat through.

2. Pour in the cream and then the remainder of the milk. Mix this through and allow to rest for one hour.

3. Warm a crêpe pan and lightly oil with the sunflower oil. Pour a ladleful of the mixture into the pan and fry till golden brown. Flip over and cook until golden. This takes approximately two minutes per side.

4. Repeat the process, making 4 crepes in all. Continue, finishing off the mixture, this will make 4 crêpes. 

5. Preheat the oven to 220ºC/gas 7.

6. To make the soufflé filling, whisk the egg whites to a soft peak in a bowl. Fold in the custard, sugar and vanilla extract. 

7. Put this mixture into a piping bag. Fold the crêpes in half, then half again so they form triangles.

8. Place the crepes on a baking sheet and bake in the oven for two minutes 30 seconds.

9. Heat the sugar and the butter in a pan till a light caramel colour.  Add in the orange and lime zests and then stir in the vodka and orange juice. Place two of the pancakes in the middle of a plate, spoon around sauce and dust with icing sugar.

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Ingredients

For the crepes

125g plain flour
15g Sugar
1 pinch Salt
2 Eggs
330ml Milk, brought to the boil and then cooled
100ml double cream
70ml sunflower oil

For the soufflé filling

2 egg whites
70g ready-made custard
1 pinch Sugar
2 drops vanilla extract

For the citrus sauce

40g Sugar
15g Butter
2 shots Mandarin vodka
2 oranges, juice, pared zest of 1 orange blanched until soft
1 pinch icing sugar

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