A soufflé crêpe is a French double-whammy. The same technique
could be applied to a host of seasonal fruit.
180 mlmilk2eggs, separated60 gmcaster sugar20 gmplain flour50 gm eachstrawberries and raspberries, coarsely puréed with 1 tbsp brandy, plus 100gm each extra raspberries and strawberry wedges, to serve40 gmsieved icing sugar, plus extra for dusting1 tbspCointreau200 mlthickened creamScrapedseeds of ½ vanilla beanBrown sugar crêpes120 gmplain flour35 gmbrown sugarScrapedseeds of ½ vanilla bean330 mlmilk2eggs50 gmmelted butter, plus extra for brushing80 mlbeer
Bring milk to a simmer in a saucepan over medium-high heat. Whisk yolks and half the sugar in a bowl to combine, then whisk in flour. Add milk, whisking continuously, then return to pan over medium heat and whisk continuously until thick and bubbling (1-2 minutes). Place in a bowl, cover directly with plastic wrap and cool, then whisk in puréed berries. Stand at room temperature.
For crêpes, combine flour, sugar, vanilla seeds and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a bowl, gradually add to flour mixture, whisking until very smooth, then whisk in beer. Transfer to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
Preheat oven to 220C. Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn and cook other side (30 seconds). Transfer to a tray lined with baking paper wipe out pan with paper towels and repeat with remaining batter, reserving in a single layer.
Whisk eggwhites in a clean bowl with a pinch of salt to soft peaks. Gradually add remaining caster sugar and whisk to soft glossy peaks, then fold into strawberry mixture. Spread half of each crêpe with strawberry mixture, leaving a 1cm border, fold crêpe over and transfer to a baking tray lined with baking paper. Brush with melted butter, dust heavily with icing sugar and bake until puffed and cooked through (8-10 minutes).
Combine remaining berries in a bowl with 20gm icing sugar and liqueur, and stand to macerate. Whisk cream, remaining icing sugar and vanilla seeds in a bowl to soft peaks. Serve hot soufflé crêpes dusted with icing sugar and topped with whipped cream and macerated berries.