Souffléed Almond and Dulce de Leche Crêpes
Inspired by techniques from NYT Cooking.
Delicate crêpes rolled around a light dulce de leche soufflé, baked until puffed and finished with toasted almonds.
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Method
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Equipment
- 2 bowls
- whisk
- fine sieve
- 15 cm crêpe pan
- palette knife
- dinner plate
- Swiss roll tin
- electric mixer
- large spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 559 kcal |
| Protein | 14.4 g |
| Carbohydrate | 52.8 g |
| of which sugars | 43.6 g |
| of which free sugars | 39.8 g |
| Fat | 32.9 g |
| of which saturates | 17.2 g |
| Fibre | 1.1 g |
| Salt | 0.41 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Crêpes
- 240 ml milk
- 3 large eggs
- 40 g plain flour
- 65 g caster sugar
- 21 g butter, melted and cooled, plus about 15 g more for the pan and tin
Soufflé filling
- 3 large eggs, separated
- 200 g dulce de leche
- 25 g caster sugar (1 for the tin, 1 for the whites) about 2 tbsp
To serve
- 45 g flaked almonds
- 100 g dulce de leche
- 240 ml double cream, whipped
- 1
Whisk. Beat the 240 ml milk and 3 whole eggs together, whisk in the 40 g flour mixed with 65 g sugar, then whisk in the 21 g melted butter and strain through a fine sieve; rest for at least 30 min.
- 2
Cook. Heat a crêpe pan, butter it lightly and pour in a spoonful of batter, tilting to coat the base, then cook until lightly browned on both sides; repeat to make about 12 crêpes.
- 3
Toast. Heat the oven to 200 °C, butter a Swiss roll tin and dust with 1 tbsp sugar, then toast the 45 g flaked almonds.
- 4
Mix. Beat the 3 egg yolks until thick and stir in 200 g dulce de leche.
- 5
Fold. Whisk the 3 egg whites to soft peaks, beat in 1 tbsp sugar until stiff, stir a third into the yolk mixture, then fold in the rest.
- 6
Fill. Put a heaped tablespoon of the soufflé mixture in the middle of each crêpe, roll round it and lay seam side down in the tin.
- 7
Bake. Bake until puffed, about 15 min, then serve at once with a little dulce de leche, the toasted almonds and whipped cream.
Storage
Best eaten fresh and warm, straight from the oven. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
