The crêpe soufflée au Grand Marnier

INGREDIENTS:
For 6 people:

Crepes batter
– 125 g flour
– 25 g sugar
– 25 cl whole milk
– 50 g eggs
– 40 g egg yolks
– 50 g melted butter
– Salt

Soufflé batter
– 12.5 cl whole milk
– 10 g starch
– 10 g flour
– Zest of 1 orange
– 2 cl Grand Marnier
– 150 g egg whites
– 60 g sugar
– 40 g egg yolks

Creme anglaise
– 25 cl whole milk
– 25 cl liquid cream
– 70 g sugar
– 120 g egg yolks
– 2 vanilla pods

PREPARATION:
Crepes batter
– Mix the flour, sugar, and salt together. Add half of the milk and mix well. Then add the eggs and yolks, incorporate the remaining milk, and then the melted butter. Let it rest in the fridge for 2 hours.

Creme anglaise
– Mix the sugar and egg yolks together. Bring the milk, cream, and vanilla to a boil. Pour half of it over the egg-sugar mixture and mix. Pour it back into the pan with the remaining milk and cook until thickened. Set aside.

Soufflé batter
– Beat the egg whites with the sugar. Mix the milk, starch, flour, and orange zest together. Bring it to a boil, add the egg yolks and Grand Marnier, bring it to a boil again, then gently fold in the beaten egg whites.

Assembly
– Cook a crepe in a non-stick pan. Place some soufflé batter in the center and fold the crepe over it. Bake in the oven until golden brown. Once out of the oven, drizzle with creme anglaise.