APRICOT CREPES SOUFFLÉ

SERVES 6

20g (¾oz) melted unsalted butter, plus 30g (1oz) butter to assemble the crêpes once cooked, plus extra for greasing 35g (1¼oz) plain flour 2 free-range eggs, separated, plus 1 whole free-range egg

40ml (1½fl oz) full-fat milk

35g (1¼oz) unrefined caster sugar

190ml (6¾fl oz) double cream

200g (7oz) apricot preserve

EQUIPMENT

10cm flan moulds or nonstick blini pans, 2 or 3 per person; or 2 x 15cm cake tins – if you do not have flan moulds or blini pans, bake the soufflé mixture in 2 x 15cm cake tins for 10-15 minutes. Proceed as in the method, stacking the 2 crêpes on top of each other, then cut into wedges to serve.

Preheat the oven to 180°C/ fan 160°C/gas 4.

Prepare the flan moulds or blini pans by greasing with butter and placing on to a flat baking tray. Put this into the oven while you prepare the soufflé batter.

Sift the flour. Mix together the whole egg, 2 egg yolks, melted butter, milk, half the sugar, the cream and finally the flour. Whisk the batter until smooth and place to one side.

Whisk 2 egg whites with the remaining sugar until they form light peaks that support themselves; gently fold them through the batter, combining them fully.

Once the oven has reached the correct temperature, carefully remove the flat baking tray. Pour the soufflé mixture into the flan moulds (or blini pans).

Return the tray to the oven and bake for 5-8 minutes, or until the soufflé is golden brown in appearance.

Whilst the crêpes soufflé are baking, prepare the apricot sauce to accompany the dessert. Melt the 30g butter. In a separate saucepan, gently warm the apricot preserve, adding a little water if required to amend the consistency: it should be a thick enough syrup to coat the crêpes.

Once the crêpes soufflé are ready, work quickly to remove them from the oven and then from their moulds. Using a palette knife or plastic spatula, place the first crêpe on to your serving dishes, then, with a cocktail stick, pierce a few holes in the crêpe – this will allow the crêpes soufflé to absorb the butter and apricot jam that you will spoon over.

Repeat this process until 2 or 3 crêpes are placed on top of each other on each dish. Spoon the butter over and then the jam, allowing it to pour down the sides and on to the dishes.