Chocolate Crepe Souffle
Each of these airy souffles bakes in a chocolate crepe rather than a traditional dish; the chocolate espresso sauce and raspberries are a nod to a classic French pairing.
Martha Stewart Living, December/January 1998
Credit: Dana Gallagher
Make the crepes, sauce, and pastry cream (part of the souffle) the day before. Pre-measure the souffle ingredients, and there is little left to do. Once baked, don't leave this dessert out to be admired; the longer the souffle sits, even wrapped in a crepe, the quicker it falls.