Description
Crêpes soufflées japonaises traditionnelles moelleuses are delicate, fluffy Japanese-style soufflé pancakes made from whipped egg whites folded into a lightly flavored batter. These tender crêpes puff up beautifully when cooked slowly on a skillet, resulting in a soft, airy texture perfect for a special breakfast or dessert. Served warm with optional powdered sugar and fresh fruits, they offer a delightful combination of lightness and subtle sweetness.
Ingredients
Scale
Crêpe Batter
- 3 large eggs, separated
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 4 tablespoons granulated sugar, divided
- A pinch of salt
- Butter or oil for cooking
For Serving (optional)
- Powdered sugar
- Fresh fruits
Instructions
- Separate the Eggs: Begin by separating the egg yolks from the egg whites into two different bowls, ensuring no yolk gets into the whites for optimal meringue texture.
- Mix Egg Yolks: In the bowl with the egg yolks, add the milk and vanilla extract. Whisk them together until the mixture is smooth and well combined.
- Add Dry Ingredients: Sift the all-purpose flour and baking powder together to remove lumps and then gradually fold this into the egg yolk mixture. Stir gently until the batter is smooth and uniform. Set aside.
- Beat Egg Whites: In the second bowl containing the egg whites, add a pinch of salt. Using an electric mixer, beat the egg whites until they start to form frothy bubbles.
- Add Sugar to Egg Whites: Gradually add the granulated sugar one tablespoon at a time to the frothy egg whites while continuously beating. Continue until the meringue holds stiff, glossy peaks.
- Fold Meringue into Batter: Gently fold the meringue into the egg yolk batter in three parts. Use a spatula and fold carefully to avoid deflating the airy meringue and keep the batter fluffy.
- Preheat and Grease Skillet: Preheat a large non-stick skillet over low heat. Lightly grease the surface with butter or oil to prevent sticking.
- Cook the Crêpes: Spoon small mounds of batter onto the skillet. Cook slowly over low heat, covering with a lid to help cook evenly, until the bottom side turns golden brown, about 4-5 minutes.
- Flip and Finish Cooking: Carefully flip each crêpe soufflée and cook for another 3-4 minutes until the second side is golden and the crêpes have puffed up nicely.
- Serve: Serve the crêpes immediately, optionally topping them with powdered sugar and fresh fruits for an elegant presentation and extra flavor.
Notes
- Be sure to separate eggs carefully; any yolk in the whites can prevent stiff peaks.
- Use low heat to allow crêpes to cook through without burning.
- Folding the meringue gently is key to achieving the soufflé texture.
- Covering the skillet during cooking helps crêpes puff up evenly.
- Serve immediately for best texture, as they may deflate if left to sit.
