Here was another way that I had to use up the last two crepes!
Normally, a crepe souffle is made with each crepe folded in half and the edges touching so that the end result resembles that of a butterfly, but I had too much filling, so no butterfly here! The dangerous part is the timing. You cook it until it rises to its full potential, but a minute too late and you will be left with an overcooked and deflated souffle. What pressure!
I was one step away from setting this thing on fire and turning it into some sort of a crepe suzette, but the rational part of me won out so no crepe-set-on-fire action this time. Maybe next time?
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