Crêpes Souffl?es Au Citron

Sweet pancakes: First, clarify the butter by melting it in a small, heavy saucepan over low heat and skimming the foam from the surface. The clear butter on the top is scooped into a bowl, and the milky solids on the bottom are discarded. Then prepare the dough for the crêpes in a mixing bowl of the food processor or by hand with 2 tbsp of the clarified butter. After the dough has rested for at least 2 hours, bake the crêpes in a crêpes pan or a pan with sloping sides. When the crêpes are ready, place them on a plate and set aside with a piece of plastic wrap with the lid closed.

Lemon souffle filling: preheat the oven to 200 °C. In a heavy 1- to 2-liter saucepan, melt 3 tbsp of butter over low heat, stir in the flour and heat it, stirring, for 1 to 2 min. Then remove it from the heat, let the mixture cool for a moment and add the milk to mix the roux and the liquid. Then make and stir constantly while doing so until the mixture ripples and thickens. Then ladle it on the spot into a large baking bowl and beat in the egg yolks, one at a time. Add 3 tablespoons of sugar, the juice of one lemon and finally the lemon zest and mix all the ingredients together thoroughly. In another bowl, beat the

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