CREPE SOUFFLE MIRAPOSA
(Dessert crepe filled with almond souffle
served with chocolate sauce)
1 recipe dessert crepes with 1 tablespoon sugar
3 large egg yolks
1/4 cup sugar
3 tablespoons flour
1 cup hot milk
1/3 cup pulverized blanched almonds
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons lemon juice or Amaretto
5 large egg whites (2/3 cup)
3/4 cup sugar
4 ounces bittersweet chocolate
1/2 cup whipping cream
2 tablespoons Amaretto (optional)
Crepes: Make 8 crepes 6" in diameter. Stack and set aside.
Whisk the yolks and sugar together in a cold saucepan until thick and light-colored. Whisk in the flour and slowly work in the hot milk and almonds. Switch to a spoon and heat the mixture, stirring until it comes to a boil. Cook for 2 minutes over medium low heat.
Off the heat, stir in butter, extracts and either Amaretto or lemon juice. Turn the souffle base into a mixing bowl to cool.
Beat the egg whites to soft peaks. Add the sugar by the tablespoon to form a stiff meringue.
Stir the first third of the whites into the warm souffle base. Fold in the remaining whites in two installments.
Preheat the oven to 350 degrees.
Divide the filling among the crepes folding the crepe over the filling with the bottom half and some of the filling protruding. (These souffle crepes can be held, refrigerated for 30 minutes before baking.) Bake for 20 minutes, until fully puffed.
Break the chocolate into a bowl. Heat the cream to a simmer. Pour the hot liquid over the chocolate and stir until smooth. Season with liquor if desired. Set aside.
Sprinkle the crepes liberally with confectioner's sugar. Divide among 4 plates. Drizzle the chocolate sauce around the crepe and serve immediately.