Souffled Crepes

READY IN: 44mins
Recipe by Auntie Jan

This is a crepe that puffs up like a souffle.

Top Review by ImPat

Decided to make in the oven in a buttered casserole dish. Serbed cream and vanilla icecream. Next time though I think I will put half the batter in then layer with fruit (tinned peaches more than likely) then top with the other half of the batter. Doing the way I did it was a little heavy on the bottom and the egg flavour was quite predominant. Still enjoyed very much and very low in sugars a big bonus. Thank you Auntie Jan Christo. Made for Recipe Swap #7 - August 2007.

Ingredients Nutrition


  1. These proportions make an eggier-tasting crepe.
  2. Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well.
  3. Add remaining milk gradually, then melted butter.
  4. Beat egg whites stiff.
  5. Fold into crepe mixture.
  6. They either may be cooked in the usual way in a crepe pan or put into a large buttered pan and baked in a preheated 375F oven for about 25 to 30 minutes.
  7. This then becomes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured on top.
  8. It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla.

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