Tiramisu Crepes Souffle

READY IN: 50mins




  • Procedure for Chocolate Crepes:
  • Whisk together egg, sugar and milk until well combined.
  • Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
  • Whisk in melted butter and vanilla.
  • Refrigerate batter for a minimum of one hour.
  • Warm a six inch non-stick sauté pan over medium heat.
  • Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
  • Cook for approximately one minute on the first side.
  • Turn crêpe and cook for 30 seconds more.
  • Make eight crêpes.
  • Reserve.
  • For Coffee Creme Anglaise:
  • In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
  • Set aside.
  • In a sauce pan heat milk, vanilla and coffee extracts to a scald.
  • Slowly whisk hot milk into yolk mixture.
  • Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
  • Strain and chill.
  • For Souffle Base:
  • Bring a pot of water to a simmer.
  • In a sauce pan bring milk and coffee extract to a scald.
  • In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
  • Add flour and salt and whisk until smooth.
  • Slowly whisk in the hot milk until well combined.
  • Place bowl over the simmering water and whisk until thickened.
  • Remove from heat.
  • Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
  • Whisk in mascarpone cheese, rum and Kahlua.
  • Place egg whites and cream of tartar in a mixer.
  • Beat whites to stiff peaks.
  • Carefully fold egg whites into the soufflé base.
  • For Crêpe Souffle:
  • Preheat oven to 350º.
  • Lightly grease a glass baking dish.
  • Place one half cup soufflé mixture into the center of each crêpe.
  • Lightly fold the crêpe in half, being careful not to deflate the egg whites.
  • Place the crêpes into the baking dish.
  • Bake for 15 minutes.
  • To Assemble:
  • Drizzle plate with the coffee Crème anglaise.
  • Carefully place two crêpes onto center of the plate.
  • Arrange diced fruit around the crêpes.
  • Dust the top of the souffle with powdered sugar.
  • Garnish with a sprig of mint.