set HyperTextList = [] set VideoList = [] @ CREPES SOUFFLEES WITH PRALINES The crpes: Work with a whisk the flour, salt, sugar, eggs, milk and water in a large mixing bowl. Mix in the butter. Put through a fine sieve. Fry in very little butter, make 2 crpes per guest. The soufflŽ: Make the soufflŽ in another bowl by working the egg yolks and the sugar with a sauce whisk. Thin with the milk, the Grand-Marnier and the melted butter. Fold in the stiffly beaten egg whites. Fill each crpe with a large tablespoon of soufflŽ, sprinkle with coarsely chopped pralines then roll the crpes. Arrange in a buttered ovenproof dish. Bake in a hot oven (400F) for 10 minutes. Sprinkle with confectionerÕs sugar and serve immediately. @ Crpes: 1 cup milk 7 tbsp water 3 eggs 1 oz sugar 1/3 lb flour 1/2 oz butter pinch salt SoufflŽ: 1 cup milk 1 1/3 oz sugar 1 1/3 oz flour 2/3 oz butter 2 egg yolks 4 egg whites, stiffly beaten 4 tbsp Grand-Marnier 32 coarsely chopped pralines @ 30 mn @ 10 mn @ These crpes can be made in advance, then filled at the last minute. We recommend you serve a Quart-de-Chaume. @ Center @ Desserts @ @ @