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          Cooking Recipe Ingredients:

Crepe dough:

• 0.44 lbs. flour
• 2.1 pints milk
• 4 entire eggs
• 2 egg yolks
• 0.1 oz. salt
• 3.5 oz. butter

Souffle cream:

• 2.1 pints creme patissiere
• 2 preserved oranges
• 0.42 cups Grand Marnier
• 6 egg whites
• 1 pint English cream
• 1.1 cups orange extract
• 1.1 cups 30-degree-syrup

     Cooking recipe preparation instructions:

Crepe dough:

1. Mix all the ingredients with the cold milk to obtain a smooth, liquid dough.
2. Add 3.5 oz. butter.
3. Make 8 crepes.

Souffle cream:

1. Mix the creme patissiere, the Grand Marnier and the roughly hacked peel of the preserved oranges.
2. Beat the whites to snow and slowly incorporate to the preceding mixture.
3. Butter a dish.
4. Place the souffle cream on half of the crepe.
5. Fold the other half over it, so to obtain a stuffed crepe in form of a half-circle.
6. Prepare an English cream and a 30-degree-syrop.
7. Incorporate the orange extract into the latter.
8. Put the crepes for about 5 minutes into the oven at 392 degrees F so that they will start to “grow� and pump up.
9. Once it comes out of the oven, sprinkle with powdered sugar. Serve with sauces of your choice.