Chocolate Soufflé Crepes
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INGREDIENTS Your favorite crepe recipe
5 eggs, separated, plus 3 additional egg whites
1/2 cup sugar
1-3/4 cups whole milk
6 tablespoons all-purpose flour
8-ounces semisweet chocolate, finely chopped
Pinch of cream of tartar
Powder sugar to sprinkle on crepes before serving, optionalPrepare 10 (8-inch) crepes. Butter 2 large baking dishes or gratin pans. Set aside.
Whisk egg yolks with 6 tablespoons of the sugar and 2 tablespoons of the milk. Whisk in flour.
Bring remaining milk to a boil. Gradually whisk the hot milk into the yolk mixture. Pour back into the saucepan and whisking constantly, cook over medium heat until it just begins to bubble. Remove from heat. Add chopped chocolate and whisk until melted.
(May be made ahead up to this point. Place plastic wrap directly on the cream to prevent skin from forming. Store, covered, in the refrigerator, up to 1 day).
Shortly before serving, preheat oven to 450 degrees. Heat the base over low heat, whisking until just warm to touch.
Whip the 8 egg whites with a pinch of cream of tartar to soft peaks. Gradually beat in 2 tablespoons of sugar and whip until stiff and shiny but not dry.
Fold 1/4 of the whites into the chocolate. Spoon this mixture over the remaining whites and fold in.
Spoon 1/2 cup soufflé onto the center of each crepe. Spread very gently to 1/2-inch of the edge. Fold in half and arrange in 1 layer in the baking dishes. Bake about 8 minutes or just until the filling puffs.
TO SERVE - Quickly sift over some powdered sugar, if using, and serve immediately.