The crÉpes: 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 crÉpes per guest.
The soufflÄ: Make the soufflÄ 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 crÉpe with a large tablespoon of soufflÄ, sprinkle with coarsely chopped pralines then roll the crÉpes. Arrange in a buttered ovenproof dish. Bake in a hot oven (400F) for 10 minutes. Sprinkle with confectioner╒s sugar and serve immediately.
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CrÉpes:
1 cup milk
7 tbsp water
3 eggs
1 oz sugar
1/3 lb flour
1/2 oz butter
pinch salt
SoufflÄ:
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
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30
mn
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10
mn
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These crÉpes can be made in advance, then filled at the last minute. We recommend you serve a Quart-de-Chaume.
