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Eating veggie » Recipes » Smoked Cheese Crepe Souffles

Smoked Cheese Crepe Souffles


Preparation Notes

Serves 3 as a main course or 6 as a starter


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cheese and mustard and mix well.
  6. Remove from heat and fold in the egg yolks.
  7. 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.

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