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CREPES SOUFFLƒES

Mix the egg yolks and the sugar together. Add the flour, mix thoroughly, thin with a little boiling milk, pour into the saucepan. Boil for 1 minute to thicken, add the vanilla sugar and the orange liqueur, allow to cool until warm. Beat the egg whites until stiff. Fold them delicately into the custard, closing well. Top the half of each crpe with about 3 tablespoons of this custard, fold the other half over the filling. Arrange one by one in an ovenproof dish. The crpes, thus filled, can keep for several hours. 15 to 20 minutes before serving, according to the temperature, put the crpes into a hot oven (350F) after having brushed them with melted butter. When they rise well, take out of the oven, sprinkle with confectionerÕs sugar.  Serve immediately.
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12 crpes, 6 inches in diameter
1/3 cup sugar
1 cup milk
2 tbsp flour
6 eggs
1 pack vanilla sugar
2 tbsp orange liqueur
2/3 oz butter
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Desserts
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