Recipe by Auntie Jan
This is a crepe that puffs up like a souffle.
Top Review by I'mPat
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.
- 3 eggs, separated
- 1 cup skim milk
- 3⁄4 cup flour
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon salt
- 2 tablespoons butter, melted,cooled
Directions See How It's Made
- These proportions make an eggier-tasting crepe.
- Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well.
- Add remaining milk gradually, then melted butter.
- Beat egg whites stiff.
- Fold into crepe mixture.
- 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.
- 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.
- It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla.