Ingredients

• 2 large free-range egg yolks
• 300ml/10fl oz/½pint milk
• 115g/4oz plain flour
• pinch salt
• small knob of butter
• icing sugar to garnish
• 3 large free-range egg whites
• 25g/1oz caster sugar
• 100g/3½oz crumbled goats cheese
• 1 clementine
• peeled and segmented

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the crepe mix
• combine the egg yolks
• flour
• milk and salt. Whisk vigorously to form a batter.
• Place a crepe pan over a medium heat
• add a small knob of butter to melt. Add a ladle of the crepe batter and swirl to cover the pan. Cook for one minute
• flip over and cook for a further minute.
• For the soufflé
• whisk the egg whites in a large bowl until stiff.
• Gradually add the sugar and continue whisking until light and fluffy. Stop when the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
• Fold in the goats' cheese and clementine segments making sure to maintain volume.
• Spoon the soufflé mix over half of the crepe and fold over to contain the mixture.
• Place in the oven and cook for ten minutes.
• To serve
• slide the crepe soufflé onto a warm plate and dust with icing sugar.