Chocolate Soufflé Crepes
For a simpler version of these fabulous crepes, just serve with a spoonful of maple syrup rather than making the pineapple syrup.
- 75 gr plain flour
- 15 ml cocoa powder
- 5 ml caster sugar
- pinch of salt
- 5 ml ground cinnamon
- 2 eggs
- 175 ml milk
- 5 ml vanilla essence
- 50 gr unsalted butter,melted
- raspberries, pineapple and mint sprigs,to decorate
For the Pineapple Syrup
- 1/2 medium pineapple, peeled, cored and finely chopped
- 120 ml water
- 30 ml natural maple syrup
- 5 ml corn flour
- 1/2 cinnamon stick
- 30 ml rum
For the Souffle Filling
- 250 gr bittersweet chocolate, chopped into small pieces
- 75 ml double cream
- 3 eggs, separated
- 25 gr caster sugar
Preheat oven to 200° C
Prepare the syrup.
In a saucepan over a medium heat, bring the pineapple, water, maple syrup, corn flour and cinnamon stick to the boil.
Simmer for 2-3 minutes, until the sauce thickens, whisking frequently.
Remove from the heat and discard the cinnamon.
Pour into a bowl, and stir in the rum.
Cool, then chill.
Prepare the crepes.
Sift the flour, cocoa, sugar, salt and cinnamon into a bowl.
Stir, then make a well in the centre.
In a bowl, beat the eggs, milk and vanilla.
Gradually add to the well in the flour mixture, whisking in flour from the side of the bowl to form a smooth batter.
Stir in half the melted butter and pour into a jug.
Allow to stand for 1 hour.
Heat an 18-20 cm crepe pan.
Brush with butter.
Stir the batter.
Pour 45 ml (3 tbsp) batter into the pan; swirl the pan to cover the bottom.
Cook over a medium-high heat for 1-2 minutes until the bottom is golden.
Turn over and cook for 30-45 seconds, then turn on to a plate.
Stack between sheets of non-stick baking paper and set aside.
For the filling, melt the chocolate and the creme in a pan.
Stir until the mixture is creamy and homogenous in consistence.
In a bowl, with a hand-held electric mixer, beat the yolks with half the sugar for 3-5 minutes, until light and creamy.
Gradually beat in the chocolate mixture. Allow to cool.
In a separate bowl with cleaned beaters, beat the egg whites until soft peaks form.
Gradually beat in the remaining sugar until stiff peaks form.
Beat a large spoonful of whites in to the chocolate mixture to lighten it, then fold in the remaining whites.
Lay a crepe on a plate, bottom side up.
Spoon a little soufflé mixture on to the crepe, spreading it to the edge.
Fold the bottom half over the soufflé mixture, then fold in half again to form a filled triangle.
Place on a buttered baking sheet.
Repeat with the remaining crepes.
Brush the tops with melted butter and bake for 15-20 minutes, until the filling has souffled.
Decorate with raspberries, pineapple pieces and mint and serve with the syrup.