Jerome Pendaries Blackcurrant Crêpe Soufflê

by Eshé Brown

With Shrove Tuesday (aka Pancake Day) just around the corner, why not dazzle your family and friends with something a little more special than Jif lemon and sugar with your pancakes and try out this stunning blackcurrant crêpe souffle recipe, by Chef Jerome Pendaries.

Earlier in the week, I invited by Great British Chefs to attend a pancake and crépes masterclass at the prestigious and world-leading Le Cordon Bleu culinary school (read about that here). On the night, Le Cordon Bleu’s pastry chef, Jérôme Pendaries, took us through each step in the process for making this classic French style of pancake and afterwards we devoured them.

In terms of a difficulty rating, this is a medium level due to the soufflé element which requires some careful separating of the egg whites. Have a go and let me know how you get on by leaving a comment below the post.

Preparation Time: 40 minutes
Serves: 4


Crêpe batter
185g plain flour
15g sugar
1g salt
450g milk
90g eggs
30g butter, melted
clarified butter for frying
Blackcurrant soufflé filling
350g blackcurrant purée
80ml water
28g cornflour
65g crème de cassis liquor
120g egg whites
50g caster sugar
Mascarpone coulis
35g sugar
30ml water
1/2 lemon zest
125g mascarpone
1 vanilla pod, scraped out
Selection of fresh berries
Icing sugar


Step 1 – Crêpe batter

  1. Place all the dry ingredients into a mixing bowl and make a well in the centre.
  2. In a separate bowl, mix the milk and eggs together. Pour the milk and the eggs into the well in the dry ingredients and combine using a small whisk until fully incorporated.
  3. Pass through a sieve.
  4. Add clarified butter to a non-stick pan and fry the batter
  5. To neaten the edges, trim with 6-inch cutter.

Step 2 – Blackcurrant soufflé filling

  1. Add blackcurrant pureé and 50ml water to a pan and bring to the boil.
  2. Meanwhile, in a separate pan, mix in the corn flour with the remaining 30ml of water to form a thin paste.
  3. Once the blackcurrant is boiling, add the cornflour paste and simmer for 1-2 minute minutes while stirring. Remove from the heat, pour into a bowl and stir in the crème de cassis liquor. Cover with cling film and allow to cool.
  4. In a food mixer, start to whip the egg whites at low speed until starting to form a foam, then increase the speed and start gradually adding the sugar. Whisk until soft peaks form
  5. Add 1/3 of the meringue into the blackcurrant mix and stir gently until fully combined. Fold in the remaining meringue and stir gently until fully incorporated. Add the mixture to a piping bag without a nozzle.
  6. Place the crepe on an oven tray and fold as required. Pipe the blackcurrant soufflé mixture into the cavities in the folded crêpe, taking care not to add too much.
  7. Bake in the oven at 190°C for about 4 minutes, or until well risen and the crêpe is golden brown.
  8. Dust with icing sugar before plating.

Step 3 – Mascarpone coulis

  1. Warm the sugar and water until dissolved to make a simple syrup. Add in lemon zest and scraped out seeds from the vanilla bean. Remove from the heat and allow to cool and infuse.
  2. In a separate bowl, blend the mascarpone until smooth.
  3. Gradually add the cooled syrup to the mascarpone until a fluid sauce consistency is reached.

To serve: Place two folded crêpes soufflés in the centre of the plate. Drizzle mascarpone coulis around the plate and decorate with a selection of fresh berries.

Recipe provided by Chef Jerome Pendaries of Le Cordon Bleu London. More pancake recipes available at:

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