Princess Diana’s Crêpes Soufflé
This elegant Crêpes Soufflé was a favorite of Princess Diana, featuring delicate crêpes filled with a light, airy soufflé and topped with a warm apricot glaze. A true royal treat!
Equipment
- Mixing bowl for preparing batter and soufflé mixture
- Whisk for mixing and whipping egg whites
- Non-stick skillet for cooking crêpes
- Baking sheet for baking the crêpes soufflé
- Saucepan for preparing apricot glaze
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs for crêpe batter
- 1 tbsp granulated sugar for crêpe batter
- 1/2 tsp salt
- 2 tbsp unsalted butter melted, for crêpe batter
- 3 large egg whites for soufflé filling
- 2 tbsp granulated sugar for soufflé filling
- 1 cup apricot jam for glaze
Instructions
- In a mixing bowl, whisk together flour, milk, eggs, sugar, salt, and melted butter until smooth. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Pour a small amount of batter into the pan, swirling to coat evenly. Cook for 1-2 minutes per side until lightly golden. Repeat with remaining batter.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Place a spoonful of soufflé filling in the center of each crêpe. Fold in half, then fold again into a triangle shape. Arrange on a baking sheet.
- Preheat oven to 375°F (190°C). Bake the filled crêpes for 5-7 minutes until the soufflé filling is slightly puffed.
- In a small saucepan, heat the apricot jam over low heat until warm and smooth. Strain if desired.
- Drizzle the warm apricot glaze over the baked crêpes soufflé and serve immediately.
Notes
- Storage: Best enjoyed immediately. Leftovers can be stored in the fridge and reheated in a low oven.
- Customization: Try different fruit jams for a variety of flavors.
- Serving Tip: Dust with powdered sugar for extra elegance.