Maggie Beer

Souffle Crepes with Apricot Jam

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Step 1: To make the crepes, place two tablespoons butter in a small saucepan and cook over medium heat, swirling the pan, until the butter melts and turns a deep golden brown. Remove pan from heat and spoon off the white foam from the surface, so you are left with a clear browned butter. Set aside.

Step 2: Place flour, sugar and yolks in a large bowl and whisk until just combined. Whisk in browned butter and milk, until combined. Pour batter into a jug, cover with plastic wrap and chill for 1hour.

Step 3: Heat a non stick 20 centimetre crepe pan over medium high heat. In a separate pan, melt remaining 20 gram butter. Using a pastry brush, coat crepe pan with butter. Gently stir batter, then pour two tablespoons batter into the pan, swirling to coat the base. Cook for 1 – 2 minutes until golden, then flip. Cook for a further 20 seconds, then transfer to a baking paper lined plate. Repeat, brushing with more butter, until you have 8 crepes. Set aside to cool.

Step 4: Preheat oven to 200C and line two baking trays with greased baking paper.

Step 5: Fold one crepe in half and then half again, so you have a four layer triangle. Repeat with remaining crepes and place on the lined baking trays.

Step 6: For the filling, place egg whites in the bowl of an electric mixer with one teaspoon lemon juice. Whisk on medium – low until foamy. Increase speed to high and gradually add one tablespoon sugar until stiff and glossy.

Step 7: Whisk yolks and remaining three tablespoons sugar in a large bowl until thick and pale, then whisk in the zest and the remaining two tablespoons lemon juice. Gently fold in the egg white and apricot jam, then working quickly, lift the top layer of each crepe and spoon in filling. Bake for 5 minutes or until filling is puffy and firm.

Step 8: Serve immediately with Vanilla and Elderflower Ice Cream.


  1. 1/4 cup unsalted butter
  2. 150g 1 cup all purpose flour
  3. 1 tbspn sugar
  4. 40g 2 large egg yolks
  5. 360ml 1 1/2 cup milk

Lemon Filling

  1. 3 eggs separated
  2. 2 tbspn lemon juice plus 1 extra tspn
  3. 75g 1/3 cup caster sugar
  4. 1 lemon zested
  5. 240g 3/4 cup apricot jam
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