Scallion, Red Onion Mini Souffles in Red Pepper, Buttermilk Crepes

April 26, 2012
2 Ratings
  • Serves 8
Author Notes

This delectable recipe offers a wonderful layering of flavors. It combines the sweetness of the red onions with the bitterness of scallions (green onions), and envelopes them in the tanginess of buttermilk and the roasted red peppers of the crepes. It can also be served without the crepes as a standalone onion souffle. Whether as an appetizer, a side dish or a standalone entree, this dish will win over your guests on any ocassion. —Bohdanna

What You'll Need
  • Red Pepper, Buttermilk Crepes
  • 1 1/2 cups flour, unbleached, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 pieces eggs, large
  • 2 cups buttermilk
  • 1/2 cup roasted red peppers, chopped finely
  • 1/2 cup scallions, chopped finely
  • 2 tablespoons butter
  • Scallion, Red Onion, Pancetta Souffles
  • 2 cups scallions (green oninos (cleaned and chopped into 1/4 inch pieces)
  • 1 piece red onion, large, diced into small pieces
  • 1 cup pancetta, diced finely (optional)
  • 1 cup light cream
  • 1 cup panko bread crumbs, plain
  • 1 teaspoon salt and pepper, to taste
  • 1/2 cup red peppers, chopped finely
  • 2 pieces egg yolks
  • 4 pieces egg whites, whipped until peaks form but not dry
  • 2 tablespoons butter for buttering the pans
  1. 1. In a blender, mix, the flour, baking powder, salt, eggs, buttermilk, until blended to a smooth consistency.
  2. 2. Add the chopped roasted red peppers and scallions to the blender and mixed until just blended.
  3. 3. Place butter on a paper towel and spread it over a medium crepe pan and heat on medium heat hot,, pour the crepe mixture into hot pan and immediate rotate pan in circles forming crepes about 6 inches wide. Cook until just slightly golden, turn over and cook until lightly golden, and remove from heat. Do this for each crepe until you finish entire batter and set crepes aside.
  4. 4. Preheat oven to 325 degrees. Butter a muffin pan and set aside.
  5. 5. For the vegtables in the souffles, in a heated saute pan, add 3 tablespoons olive oil, add the chopped scallions, red onions and red peppers and saute vegtables until tender.
  6. 6. If you want to use the optional pancetta in the recipe, then saute the pacetta until lightly brown, add to the vegtables and heat together for about one minute. Remove from heat and set aside.
  7. 7.For the souffle mixture, in a medium bowl, add the bread crumbs and the cream and mix until well blended. Let the crumbs sit 10 minutes and soak up the cream.
  8. 8. Add the egg yolks, salt and peper to the crumbs and cream, and blend well.
  9. 9. Whip the egg whites until peaks form but are not dry. Add to the crumbs-cream mixture and mix gently until blended.
  10. 10. To assemble, take a crepe, fold it in half, in a circle and place along the edges of each of the muffin containers of the muffin pan, making sure the bottoms are covered, but the center is . Do same for all crepes.
  11. 11. In the center of the folded crepes, place about 3 tablespoons of the vegtables mixture.
  12. 12. Cover the vegtables with about 3 tablespoons of the crumb-cream souffle mix. Garnish with scallions.
  13. 13. Bake in preheated oven about 25-30 minutes. Garnish with scallions, and serve warm.
  14. You may choose to NOT use the crepes, but merely mix the vegtables with the bread crumb-creme souffle mixture and bake as a stand alone mini or large souffle dish. It is very tasty.
Contest Entries

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Bohdanna

7 Reviews

Bohdanna April 29, 2012
Mindy--I guess there are diferent ways of doing it--but basically you want to cover the sides and the bottom of the muffin with the halfed crepe so that it can act as a bowl for the vegetables and the crumbs-creme mixture.

I think that what I did was: I folded the crepe in half, then placed the flat side around the sides of the muffin tin, then the remainder I put over the bottom of the muffin tin--it won't be very precise or very even but as long as it fills the bottom and sides, it will work. This was the way I did it. You could also make smaller crepes and just place in middle of muffin tin without folding.

Bohdanna April 28, 2012
Just once more clarificationwhen you wrap the halfed crepe around the muffin tin, you fold it such that the bottom of the tin is covered ----so that when you pull out the dish it has no hole on the bottom-rather, fold the crepe over the bottom after encircling it--
the crepe holds inside it the vegetables and crumb-cream top. If you look at the main picture you will see that the crepes encircles the vegtables and it acts as an empty cup of a sort.

The second picture has the souffle split open..you will see that the vegtables and cream is inside the crepe.

the third picture is without the crepe---just the vegetable souffle.

thank you for the tip -- will have to write to the editors about the wording.
LeBec F. April 28, 2012
well, B, i am still confused. Is the straight side(not the curved side) of the folded crepe- on the bottom edge of the muffin tin? If so , I would say:
"Fold the crepe in half so you have a half circle- a straight edge and a curved edge. Fit the straight edge around the inside of the pan and slide it down so the bottom of the pan is covered and the crepe's curved side is sticking up a lilttle above the sides of the muffin tin."

or did I misunderstand you again (yes, I can be dense sometimes!)
LeBec F. April 28, 2012
I just looked at your third photo and I realized this is an example of something I was talking about on the Pancakes Contest thread- a Timbalo/Timpano ! Take a look (scroll down in this link)and you'll see what I mean!!

LeBec F. April 28, 2012
oooh, NOW i finally got it.....i think. You mean that you use the halved crepe, straight edge down, wrapped around the inside of the muffin tin, leaving the bottom exposed?? if that's what you mean, you might want to change your wording. And you know what- if you send the edit to [email protected] and ask them to plse edit your recipe while in Test Kitchen- they will do it for you. I sent an edit request in the maple contest and the newbie staff person didn't understand /know that we couldn't edit our recipes once they go into the Test Kitchen, but once I told her, she verified that fact, and edited my recipe for me.
Bohdanna April 28, 2012
Mindy--I was anxious to get the recipe in before the deadline that I had added it wihout proofreading it several times. I had a lot going on at the same time.
I tried to edit it later, but, as you correctly stated, you cannot edit the recipe once the contest is closed.

As to steps 10-12 of this recipe, what I meant was:
Take a crepe, fold it in half , and place the folded crepe inside each of the 8 or 12 "muffin holes" of the muffin pan, in a circlular fashion, such that the crepe covers the sides and bottom of the muffin pan (so it looks like a nest), but leave the middle of the muffin open for placement of the 3 tablespoons of vegtables, and then 3 tablespoons of the souffle bread crumb-cream mixture on top.

Hope this clarifies it.

If you wanted a lighter dish, you could alternatively not use the crepes and merely combine the souffle bread crumb-cream mixture with the sauteed vegtables, and back in little pans

By coincidence, I just finished eating one of the my leftover souffles. It still was delicious, although fresh out of the oven is best. I wish I had submitted it for the pancake contest last month!



Not very well described, but it is really easy to do
LeBec F. April 28, 2012
bohdanna, i am guessing that you are not a native speaker of english? i speak a few languages, so i know how hard it can be to translate from one language to another. I think this recipe looks delicious but i really do not understand your directions for steps 10-12.
Unfortunately, when recipes are in the Test Kitchen phase, (where all this contest's recipes are, right now) you cannot edit your directions, but I hope you will change them after the recipes come out of the test Kitchen phase next week.