Soufflé-Stuffed Crêpes with Roquefort Cheese and Walnuts

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| Servings: makes about 10 8-inch (20-cm) stuffed crêpes


For the buckwheat crêpes

  • 1 cup (120g) buckwheat flour
  • 1 teaspoon fine sea salt
  • 2 eggs, lightly beaten
  • 1¼ cups (300ml) milk
  • 1 tablespoon water
  • 4 tablespoons (60g) butter (for beurre noisette)
  • 4 tablespoons (60g) clarified butter OR vegetable oil

For the Mornay sauce

  • 2 tablespoons (30g) butter
  • ¼ cup (30g) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 cup (240ml) milk
  • 2 egg yolks

For the soufflé

  • 5 egg whites
  • ¾ teaspoon cream of tartar (optional)
  • 2 egg yolks
  • about 1 cup (120g) Roquefort or other blue cheese, cut into dice-sized cubes or crumbled
  • about 1 cup (100g) walnuts

Special equipment: an 8-inch (20-cm) crêpe pan or non-stick pan


  1. Start by making the crêpe batter – it needs to rest for about an hour in the refrigerator. In a medium bowl, combine the flour and salt and whisk well. Make a well in the center of the flour, and pour into it the eggs. Whisk well, then pour in the milk and water. Whisk in a clockwise direction, starting in the middle and slowly bringing the flour into the liquids.
  2. Once the mixture is smooth, make the brown butter, or beurre noisette. Cool it quickly by placing the saucepan into a cold water bath, and then pour the browned butter into the crêpe batter. Whisk until smooth.
  3. Reserve in the refrigerator for at least an hour.
  4. Now make the Mornay sauce: heat the butter over medium-low heat in a small saucepan until it foams, then add the flour all at once. Cook the roux for about 3-4 minutes, stirring often with a wooden or other spoon. Add the salt.
  5. Add to the saucepan about half of the milk, and whisk constantly, making sure to get into the corners of the saucepan. Bring the mixture to a boil, and when the mixture is smooth, carefully add the rest of the milk, whisking immediately but carefully to avoid splashing.
  6. Bring to the boil again, whisking the whole time. The mixture should be smooth. Remove the saucepan from the heat and add the two egg yolks.
  7. Whisk well, return the saucepan to the heat, and bring to the boil again. Boil while whisking for about two minutes, then remove from heat.
  8. Preheat the oven to 300°F (150°C). Turn the Mornay sauce into a large bowl to cool on the counter (not in the fridge) while you’re preparing the rest, and cover with plastic film. The film should lie directly on the surface of the sauce to avoid it forming a skin.
  9. Spread the walnuts onto a baking pan, and roast in the oven for about 15 minutes, stirring them around the pan once or twice during cooking. The walnuts will be a medium golden-brown and fill up your kitchen with a wonderful walnutty odor when they’re done. Let them cool for about 5 minutes in the pan, then turn onto a cutting board. Chop coarsely.
  10. Make the crêpes: heat a scant teaspoon of the clarified butter or oil in a crêpe pan or non-stick pan over medium heat. Once the oil is hot, wipe the pan slightly with a folded paper towel. Ladle about a ⅓ cup of batter into the pan, swirling the batter around the pan to distribute it evenly. You want a very thin, almost lace-like crêpe so the soufflé can rise inside it later on.
  11. Cook for about 3 minutes on one side, then turn the crêpe over and continue cooking on the other side, adjusting the heat as necessary. Don’t worry if this first crêpe doesn’t look quite right – the first one is always, always a throw-away!
  12. Continue cooking in this way until you’ve used all the crêpe batter. Stack the crêpes on a plate as you go.
  13. Now make the soufflé mix: in a very clean medium bowl, whip the egg whites (and the cream of tartar if using it) to stiff peaks: you should have a good “bird’s beak” like in the video.
  14. Add a bit of the whipped egg whites to the egg yolks to “relax” the yolks. Then incorporate the yolk mixture back into the whipped whites, folding carefully with a rubber spatula.
  15. Turn the oven up to 400°F (200°C).
  16. In the same way you “relaxed” the yolks, add a bit of the whipped egg white mixture to the cooled Mornay sauce. Stir to combine.
  17. Then fold in the rest of the whipped egg white mixture, adding in the crumbled Roquefort cheese and cooled walnuts.
  18. In a large baking pan, fill the crêpes with the soufflé mix, and fold in half.
  19. Place in the bottom third of the oven and cook for 8-10 minutes.
  20. Serve immediately, and I mean right away! Whoever is eating should already be at the table when you put these in the oven, since they won’t wait. Bon app’!

Source: Bonjour Paris