Princess Diana’s Apricot Soufflé Crêpes are a light, elegant dessert that beautifully blends two French classics: delicate crêpes and airy soufflé. The batter, enriched with eggs, cream, butter, and flour, bakes into soft, puffed crêpes with a tender interior and golden exterior.
The finishing touch is warm apricot jam, strained until smooth and poured generously between the layers. The result is a refined dessert that feels luxurious yet surprisingly simple to prepare.
Served immediately while puffed and warm, these soufflé crêpes are perfect for special occasions, brunch, or an elegant dinner finale.
Why Everyone Will Love This Recipe
- Light and airy texture: Whipped egg whites give the crêpes a soufflé-like lift.
- Elegant presentation: Layered crêpes with warm apricot glaze look beautiful on the plate.
- Balanced sweetness: Apricot jam adds bright, fruity flavor.
- Perfect for entertaining: A show-stopping dessert for guests.
- Versatile: Works as both a brunch dish or a dessert.
- It’s refined yet comforting—exactly the kind of dish that feels special.
What Are Soufflé Crêpes?
Soufflé crêpes are a hybrid between traditional French crêpes and a soufflé. Unlike thin stovetop crêpes, these are baked in molds with a batter enriched with eggs and whipped egg whites. The whipped egg whites create a light, airy structure that causes the batter to puff in the oven, similar to a soufflé. When paired with fruit preserves—like the apricot jam in this recipe—the dessert becomes both delicate and vibrant in flavor.
Cooking Tips for the Best Soufflé Crêpes
- Whip egg whites to soft peaks. This creates the airy soufflé texture.
- Fold gently. Overmixing can deflate the batter.
- Preheat the molds. Warm molds help the crêpes rise evenly.
- Bake immediately after folding. The batter loses volume if it sits too long.
- Use high-quality jam. Good apricot preserves enhance the flavor.
- Serve right away. Soufflé-style desserts deflate quickly after baking.
Frequently Asked Questions
Can I make soufflé crêpes ahead of time?
They are best served immediately after baking because they deflate as they cool.
What molds should I use?
Ring molds about 10 cm (4 inches) wide work well, though ramekins or a baking dish can also be used.
Can I use another type of jam?
Yes. Raspberry, peach, or orange marmalade all work beautifully.
Why separate the eggs?
Beaten egg whites create the light, airy structure that allows the crêpes to puff in the oven.
Can I make this recipe gluten-free?
Yes. Substitute the flour with a 1:1 gluten-free baking flour.
Can I serve these with cream?
Absolutely. Whipped cream or crème fraîche pairs nicely with the apricot flavor.
How to Store Soufflé Crêpes
These crêpes are best enjoyed fresh. If needed, store leftovers in the refrigerator for up to 1 day and reheat gently in the oven.
How to Freeze Soufflé Crêpes
Freezing is not recommended. The delicate soufflé texture does not hold up well after thawing.
Ingredients
- 7 egg yolks
- 2 whole eggs
- 50g butter, melted
- 150 ml milk
- 110g sugar
- 140g all-purpose flour
- 50 ml cream
- 7 egg whites
- 3 cups apricot jam
How to Make Princess Diana's Favorite Soufflé Crêpes
- Preheat the oven to 200°C (392°F).
- Grease the ring molds and place them in the oven for 5–8 minutes to warm.
- In a large bowl, mix together the egg yolks, the whole eggs, the melted butter, milk, sugar, flour and cream. Whisk until smooth.
- In a separate bowl, beat the egg whites until they form soft peaks.
- Gently fold the whipped egg whites into the batter, taking care not to deflate the mixture.
- Pour the batter into the prepared molds. Bake until puffed and golden: 8–10 minutes for 10 cm molds, 15–20 minutes for 23 cm molds or 20–25 minutes if using a baking dish.
- Heat the apricot jam gently and strain it through a sieve until smooth.
- Place one soufflé crêpe on a serving plate.
- Spoon some warm apricot jam over it, then place another crêpe on top and add more jam.
- Serve immediately while warm and puffed.
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