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
Brush skillet with more butter and make 3 more crêpes in same manner, stacking crêpes on plate
2
Make crêpe batter: Whisk together all crêpe ingredients until smooth, then chill, covered, 30 minutes
3
Whisk together all crêpe ingredients until smooth, then chill, covered, 30 minutes
4
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
5
Add quince and simmer, covered, until fruit is very tender but not falling apart, 1 to 1 1/4 hours
6
Discard zest
7
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
8
Add quince and simmer, covered, until fruit is very tender but not falling apart, 1 to 1 1/4 hours
9
Discard zest
10
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
11
Holding skillet off heat, pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom
12
(If batter sets before skillet is coated, reduce heat slightly
13
) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds
14
Loosen edge of crêpe with a heatproof rubber spatula, then transfer crêpe to a plate
15
Lightly brush an 8- to 9-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking
16
Holding skillet off heat, pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom
17
(If batter sets before skillet is coated, reduce heat slightly
18
) Return skillet to heat and cook crêpe until just set and golden around edges, 10 to 15 seconds
19
Loosen edge of crêpe with a heatproof rubber spatula, then transfer crêpe to a plate
20
Brush skillet with more butter and make 3 more crêpes in same manner, stacking crêpes on plate
21
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
22
Transfer remaining fruit from reserved syrup with a slotted spoon to a bowl
23
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
24
Stir in lemon juice and remaining tablespoon Calvados and cool
25
Measure out 3/4 cup reserved fruit, then chop and set aside
26
Stir remaining fruit into reduced syrup and set aside separately
27
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
28
Transfer remaining fruit from reserved syrup with a slotted spoon to a bowl
29
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
30
Stir in lemon juice and remaining tablespoon Calvados and cool
31
Measure out 3/4 cup reserved fruit, then chop and set aside
32
Stir remaining fruit into reduced syrup and set aside separately
33
Make soufflés: Put oven rack in middle position and preheat oven to 400°F
34
Beat whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks
35
Add granulated sugar in a slow stream, beating, and beat at medium-high speed until whites just hold stiff peaks
36
Fold one third of whites into quince purée, then fold in remaining whites gently but thoroughly
37
Gently fold in chopped fruit
38
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)
39
Divide soufflé mixture among crêpes, spooning it in center and spreading it over half of each crêpe
40
Gently fold other half of each crêpe over filling to rest on top
41
Bake until filling is puffed, set, and pale golden in spots, 10 to 12 minutes
42
Dust crêpes with confectioners sugar and serve immediately with reserved quince and syrup
43
Put oven rack in middle position and preheat oven to 400°F
44
Beat whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks
45
Add granulated sugar in a slow stream, beating, and beat at medium-high speed until whites just hold stiff peaks
46
Fold one third of whites into quince purée, then fold in remaining whites gently but thoroughly
47
Gently fold in chopped fruit
48
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)
49
Divide soufflé mixture among crêpes, spooning it in center and spreading it over half of each crêpe
50
Gently fold other half of each crêpe over filling to rest on top
51
Bake until filling is puffed, set, and pale golden in spots, 10 to 12 minutes
52
Dust crêpes with confectioners sugar and serve immediately with reserved quince and syrup