Preparation Notes
Serves 3 as a main course or 6 as a starter
Ingredients
For the crepes (x6)
- 100g plain white flour
- 1 medium free-range egg
- 220ml milk
- A pinch salt
- chives finely chopped
- 1 tsp sunflower oil
- 1 tsp vegetable oil
For the souffle
- 2 medium red onions finely sliced
- 2 tsp olive oil
- 25g butter
- 25g plain white flour
- 200ml milk
- 150g smoked vegetarian Cheddar cheese finely grated
- 2 tsp wholegrain mustard
- 2 medium free-range eggs separated
Method
- Preheat the oven to Gas Mark 6/200C/400F.To make the crepes, put all the ingredients except the vegetable oil in a blender and whisk until combined. leave to settle and hicken for 20 minutes.
- Heat a solid 8cm frying pan and add a little oil to lightly coat the surface. Add a ladle of batter and swirl to coat the surface. Cook crepes for a few minutes until bubbles appear, turn and cook on the other side, or until golden. Make six. These can be made the day before, or earlier, and frozen.
- Saute the onion in oil until soft and beginning to caramelise. Place a crepe in each hole of a large 6 muffin tin and put a tablespoon of onion in each one.
- Melt the butter in a medium-sized saucepan. Stir in the flour and cook over a low heat for 1 minute, stirring constantly. Now add the milk a little at a time, beating gently. Cook on a low heat for 2-3 minutes.
- Add the cheese and mustard and mix well.
- Remove from heat and fold in the egg yolks.
- Whisk the egg whites to soft peaks and fold into the cheese mixture with a metal spoon. Divide the souffle mixture between the 6 crepes and bake for 15-20 minutes until risen.
