Quince Calvados Crêpe Souffles
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cup
Whole Milk1 large
Egg1.5 tbsps
Unsalted Butter (melted)2 cup
Sugar1 tsp
Salt3 cups
Water1 tsp
Vanilla2 tbsps
Calvados2 tsps
Lemon Juice (fresh)2 large
Egg White1.5 tbsps
Granulated SugarDirections:
1
Make crêpe batter: Whisk together all crêpe ingredients until smooth, then chill, covered, 30 minutes
2
Whisk together all crêpe ingredients until smooth, then chill, covered, 30 minutes
3
Poach quince: Combine water, sugar, zest, and a pinch of salt in a 3-quart heavy saucepan and cook over moderate heat, stirring, until sugar is dissolved
4
Add quince and simmer, covered, until fruit is very tender but not falling apart, 1 to 1 1/4 hours
5
Discard zest
6
Combine water, sugar, zest, and a pinch of salt in a 3-quart heavy saucepan and cook over moderate heat, stirring, until sugar is dissolved
7
Add quince and simmer, covered, until fruit is very tender but not falling apart, 1 to 1 1/4 hours
8
Discard zest
9
Cook crêpes while fruit poaches: Lightly brush an 8- to 9-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking
10
Holding skillet off heat, pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom
11
(If batter sets before skillet is coated, reduce heat slightly
12
) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds
13
Loosen edge of crêpe with a heatproof rubber spatula, then transfer crêpe to a plate
14
Lightly brush an 8- to 9-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking
15
Holding skillet off heat, pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom
16
(If batter sets before skillet is coated, reduce heat slightly
17
) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds
18
Loosen edge of crêpe with a heatproof rubber spatula, then transfer crêpe to a plate
19
Brush skillet with more butter and make 3 more crêpes in same manner, stacking crêpes on plate
20
Finish preparing quince: Measure out 3/4 cup poached fruit with a slotted spoon and 3 tablespoons cooking syrup (reserve remainder in saucepan), then purée in a food processor with vanilla and 1 tablespoon Calvados until smooth
21
Transfer remaining fruit from reserved syrup with a slotted spoon to a bowl
22
Pour syrup through a fine-mesh sieve into another bowl, then return to saucepan and boil until reduced to about 1/2 cup, 8 to 12 minutes
23
Stir in lemon juice and remaining tablespoon Calvados and cool
24
Measure out 3/4 cup reserved fruit, then chop and set aside
25
Stir remaining fruit into reduced syrup and set aside separately
26
Measure out 3/4 cup poached fruit with a slotted spoon and 3 tablespoons cooking syrup (reserve remainder in saucepan), then purée in a food processor with vanilla and 1 tablespoon Calvados until smooth
27
Transfer remaining fruit from reserved syrup with a slotted spoon to a bowl
28
Pour syrup through a fine-mesh sieve into another bowl, then return to saucepan and boil until reduced to about 1/2 cup, 8 to 12 minutes
29
Stir in lemon juice and remaining tablespoon Calvados and cool
30
Measure out 3/4 cup reserved fruit, then chop and set aside
31
Stir remaining fruit into reduced syrup and set aside separately
32
Make soufflés: Put oven rack in middle position and preheat oven to 400°F
33
Beat whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks
34
Add granulated sugar in a slow stream, beating, and beat at medium-high speed until whites just hold stiff peaks
35
Fold one third of whites into quince purée, then fold in remaining whites gently but thoroughly
36
Gently fold in chopped fruit
37
Brush bottom sides of crêpes with some melted butter and put in a 15- by 10-inch shallow baking pan (about half of each crêpe will hang over)
38
Divide soufflé mixture among crêpes, spooning it in center and spreading it over half of each crêpe
39
Gently fold other half of each crêpe over filling to rest on top
40
Bake until filling is puffed, set, and pale golden in spots, 10 to 12 minutes
41
Dust crêpes with confectioners sugar and serve immediately with reserved quince and syrup
42
Put oven rack in middle position and preheat oven to 400°F
43
Beat whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks
44
Add granulated sugar in a slow stream, beating, and beat at medium-high speed until whites just hold stiff peaks
45
Fold one third of whites into quince purée, then fold in remaining whites gently but thoroughly
46
Gently fold in chopped fruit
47
Brush bottom sides of crêpes with some melted butter and put in a 15- by 10-inch shallow baking pan (about half of each crêpe will hang over)
48
Divide soufflé mixture among crêpes, spooning it in center and spreading it over half of each crêpe
49
Gently fold other half of each crêpe over filling to rest on top
50
Bake until filling is puffed, set, and pale golden in spots, 10 to 12 minutes
51
Dust crêpes with confectioners sugar and serve immediately with reserved quince and syrup
52
Brush skillet with more butter and make 3 more crêpes in same manner, stacking crêpes on plate