Crepe Souffle with Chocolate & Cranberry

Perfect for St Stephen's Day brunch.


  • for the batter:
  • 300 g milk
  • 45 g flour
  • 45 g sugar
  • 37 g butter (melted)
  • 4½ yolks egg
  • 3 g baking powder
  • ½ vanilla pod
  • ¼ lemon zest
  • for the meringue:
  • 25 g sugar
  • 4½ egg whites
  • 100 g dark chocolate
  • 50 g cranberry sauce
  • 25 g cream


  1. Sieve the flour, baking powder and sugar together.
  2. Add the lemon zest and vanilla.
  3. Whisk in the milk and egg yolks last. Beat until a smooth batter.
  4. Make a meringue with the remaining sugar and egg whites, fold into the batter.
  5. To cook have a lightly greased non stick frying pan.
  6. Pour in mix as if cooking a pancake when brown on one side place in a pre heated oven at 180°C for 5/6 minutes.
  7. For the filling melt the chocolate, add boiled cream and mix with cranberry sauce.
  8. Spread the mix over the top of each crape.
  9. Serve with whipped cream.


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