Chocolate Soufflé Crepes

For a simpler version of these fabulous crepes, just serve with a spoonful of maple syrup rather than making the pineapple syrup.

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  • 75 gr  plain flour
  • 15 ml cocoa powder
  • 5 ml caster sugar
  • pinch of salt
  • 5 ml  ground cinnamon
  • 2 eggs
  • 175 ml  milk
  • 5 ml  vanilla essence
  • 50 gr   unsalted butter,melted
  • raspberries, pineapple and mint sprigs,to decorate

For the Pineapple Syrup

  • 1/2 medium pineapple, peeled, cored and finely chopped
  • 120 ml  water
  • 30 ml   natural maple syrup
  • 5 ml   corn flour
  • 1/2 cinnamon stick
  • 30 ml   rum

For the Souffle Filling

  • 250 gr  bittersweet chocolate, chopped into small pieces
  • 75 ml  double cream
  • 3 eggs, separated
  • 25 gr   caster sugar


Preheat oven to 200° C

Prepare the syrup.

In a saucepan over a medium heat, bring the pineapple, water, maple syrup, corn flour and cinnamon stick to the boil.

Simmer for 2-3 minutes, until the sauce thickens, whisking frequently.

Remove from the heat and discard the cinnamon.

Pour into a bowl, and stir in the rum.

Cool, then chill.


Prepare the crepes.

Sift the flour, cocoa, sugar, salt and cinnamon into a bowl.

Stir, then make a well in the centre.

In a bowl, beat the eggs, milk and vanilla.

Gradually add to the well in the flour mixture, whisking in flour from the side of the bowl to form a smooth batter.

Stir in half the melted butter and pour into a jug.

Allow to stand for 1 hour.

Heat an 18-20 cm crepe pan.

Brush with butter.

Stir the batter.

Pour 45 ml (3 tbsp) batter into the pan; swirl the pan to cover the bottom.

Cook over a medium-high heat for 1-2 minutes until the bottom is golden.

Turn over and cook for 30-45 seconds, then turn on to a plate.

Stack between sheets of non-stick baking paper and set aside.

For the filling, melt the chocolate and the creme in a pan.

Stir until the mixture is creamy and homogenous in consistence.

In a bowl, with a hand-held electric mixer, beat the yolks with half the sugar for 3-5 minutes, until light and creamy.

Gradually beat in the chocolate mixture. Allow to cool.

In a separate bowl with cleaned beaters, beat the egg whites until soft peaks form.

Gradually beat in the remaining sugar until stiff peaks form.

Beat a large spoonful of whites in to the chocolate mixture to lighten it, then fold in the remaining whites.

Lay a crepe on a plate, bottom side up.

Spoon a little soufflé mixture on to the crepe, spreading it to the edge.

Fold the bottom half over the soufflé mixture, then fold in half again to form a filled triangle.

Place on a buttered baking sheet.

Repeat with the remaining crepes.

Brush the tops with melted butter and bake for 15-20 minutes, until the filling has souffled.

Decorate with raspberries, pineapple pieces and mint and serve with the syrup.


Serve these after a light dinner
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