This is the 3rd post of the festive menu that I propose to you and it’s about the starter: cheese and crepe soufflés with red pepper sauce. As you can see in the photos, it is a very impressive dish! But believe me; the taste of this starter is as delicious, as its appearance!
You can make the crepes the day before and store them in the refrigerator covered and draped with greaseproof paper in between. The same with the red pepper sauce; prepare it from the previous day and store it in the refrigerator in an airtight container. The day you want to serve, you will have to make the soufflé mixture and bake them last minute, because this dish should be served fresh and warm.
Total time: 1 hour and 20 minutes
- (2.7 oz.) all-purpose flour
- 2 eggs, lightly beaten
- (1 oz.) butter, melted
- 185 ml milk
- 1 heaped tablespoon chives, chopped
red pepper sauce:
- 400 g. (14 oz.) red sweet peppers
- 1 large garlic clove
- 185 ml cream
- salt, to taste
- (1 oz.) butter
- 2 tbsp all-purpose flour
- 250 ml milk
- 4 eggs, separated
- 50 g. (1.8 oz.) grated gruyere cheese
- 50 g. (1.8 oz.) grated parmesan cheese
- ¼ teaspoon cayenne pepper
- salt, to taste
- Place flour in a bowl and make a well in the center. Gradually add the eggs, melted butter and milk, while stirring with a whisk. Add chives, stir, cover bowl and let the dough stand for about 30 minutes.
- Preheat your crepe pan or a 18cm. nonstick frying pan, over medium-low heat. Take about 2 tablespoons of the batter into the pan, tilting pan so batter spreads evenly. Once crepe gets lightly browned on one side, turn and cook until browned on the other side. Transfer crepes into a pan to cool. Follow the same procedure for remaining batter.
red pepper sauce:
- Remove and discard seeds from peppers and cut in half lengthwise. Heat the grill or oven at high temperature and place the peppers on a baking sheet lined with greaseproof paper, skin-side up. Bake until skin blackens and blisters.
- Remove them from the oven and cover them for about 10 minutes, in a paper bag (those of greengrocers). Peel them and discard the skins. Cut the peppers into medium-sized pieces and place in a food processor along with the remaining ingredients. Blend until mixture is smooth.
- Melt butter in a saucepan, over medium heat. Add flour, stirring for about 1 minute until the mixture thickens and bubbles. Gradually stir in milk, bring to boil stirring until sauce thickens.
- Transfer the mixture into a bowl, stir in egg yolks, cheeses and cayenne pepper. Allow the mixture to cool for 5 minutes.
- Meanwhile, beat the egg whites with an electric mixer until soft peaks form. Carefully add the meringue into cheese mixture and mix gently.
baking & serving:
- Preheat oven to 170th C.
- Grease 6 individual soufflés ramekins. Place on a baking tray.
- Carefully push one crepe into each ramekin to line base and side. *
- Divide the mixture of cheese soufflés among all ramekins and bake for about 20-25 minutes, until lightly browned.
- Meanwhile, in a small pan, reheat the red pepper sauce.
- Spread about 2 tablespoons of sauce on each serving plate.
- Very carefully, remove the soufflés from the ramekins and place each one in each dish, on the sauce.
- Serve immediately.
- If your crepes protrude far from the ramekins, grasp the part that protrudes with 1-2 toothpicks to stand up during cooking and do not fall. Make sure, of course, to remove the toothpicks before serving.
For this dinner table, runners, dishes, the serving stand with the cap and the plant pots, All from IKEA, completed the simple but beautiful decoration of the table and contributed to the cozy atmosphere I was seeking.
PS. Today’s recipe posted for my candidacy in the “Food Blog Awards 2015”, particularly in the “Best Design & Site Architecture” category. If you would like to vote for me, login to your facebook account and click here. You should click the “like” button below the text. Thank you! 🙂
Recipe adapted from the book “The Weekend Cook”, The Australian Women’s Weekly.