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[Recipes Index] [World of Chefs]

Ingredients:

For the crepes

• 4 whole eggs
• 100gr butter
• 200gr all purpose flour
• 1 liter milk
• 3gr salt

For the creme sauce

• 1/4 liter milk
• 65gr powdered sugar
• 30gr flour
• 2 egg yolks

For the souffle

• 50gr grated orange peel
• 25gr prickly pear
• 6 tablespoons Grande Marnier
• 6 egg whites

Preparation

First fix the crepe batter: Mix all of the ingredients with the cold milk until it becomes a soft dough. Add 100gr melted butter. Shape into 8 crepes.

Next fix the Cream Sauce: Mix the sugar with the egg yolks and 1/3 of the milk. Add the flour and mix well. Boil the rest of the milk and add the mixture, heating on a low heat until the mixture begins to rise. Take off the heat and allow to cool.

For the Souffle: To 1/4 of the cream sauce add the finely cut prickly pear, the Grande Marnier and 6 egg whites. Put the crepes in a buttered pan and bake for 7 minutes at 250oC. Serve with Sweet Prickly Pear Sauce.

If the sharp hairs of the prickly pear get in your fingers, dip them in a little olive oil, leave the oil on the fingers for a few minutes. The hairs will soften and come out.