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CREPE SOUFFLE

For Crepes:
6 eggs
1 ½ cup all purpose flour
¼ tsp. Salt
1 tbsp. sugar
2 cups milk
non-stick spray

Method

1. In a mixing bowl, beat the eggs.
2. Beat in the flour, salt & sugar.
3. Gradually add 2 cups milk and beat for a couple of minutes. Let stand 30 minutes.
4. In a non-stick pan over medium heat, sprayed with non-stick spray add enough batter when swirled around the bottom leaves a thin layer.
5. Cook until dry on top and flip crepe until golden brown.
6. repeat until you have 12 good crepes.

Pastry Cream:
See other recipe (Raspberry Tart)

Souffle Mixture:
Pastry Cream
2 egg yolks
1 whole egg
4 tbsp. Grand Mariner
6 egg whites

1. Beat the egg whites until stiff peaks.
2. Beat the pastry cream with the yolks, whole egg and liquor
3. Fold the whites into the pastry cream.

Presentation:

1. Place crepes in buttered muffin tin to form a cup. Spoon about 1/3 cup of soufflé mixture in each.
2. Bake in a preheated 450° oven for 6-8 minutes.
3. Remove and as an option, sprinkle with confectioners sugar. Garnish with mint sprigs.