Quince Calvados Crêpe Souffles

• 2/3 cup whole milk
• 1/4 cup plus 1 tablespoon all-purpose flour
• 1 large egg
• 11/2 tablespoons unsalted butter, melted, plus additional for brushing skillet
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 3 cups water
• 2/3 cup sugar
• 4 (3-inch-long) strips of fresh lemon zest (1/2 inch wide)
• 1 1/2 lb quince (2 medium), peeled and halved, then each half cut into 6 wedges and cored
• 1/2 teaspoon vanilla
• 2 tablespoons Calvados
• 2 teaspoons fresh lemon juice
• 2 large egg whites
• 1 1/2 tablespoons granulated sugar
• 1 1/2 tablespoons unsalted butter, melted
• Confectioners sugar for dusting

1. Whisk together all crepe ingredients until smooth, then chill, covered, 30 minutes.
2. Combine water, sugar, zest, and a pinch of salt in a 3-quart heavy saucepan and cook over moderate heat, stirring, until sugar is dissolved. Add quince and simmer, covered, until fruit is very tender but not falling apart, 1 to 1 1/4 hours. Discard zest.
3. Lightly brush an 8- to 9-inch nonstick skillet with butter, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in a scant 1/4 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly.) Return skillet to heat and cook crepe until just set and golden around edges, 10 to 15 seconds. Loosen edge of crepe with a heatproof rubber spatula, then transfer crepe to a plate. Brush skillet with more butter and make 3 more crepes in same manner, stacking crepes on plate.
4. Measure out 3/4 cup poached fruit with a slotted spoon and 3 tablespoons cooking syrup (reserve remainder in saucepan), then puree in a food processor with vanilla and 1 tablespoon Calvados until smooth.
5. Transfer remaining fruit from reserved syrup with a slotted spoon to a bowl. Pour syrup through a fine-mesh sieve into another bowl, then return to saucepan and boil until reduced to about 1/2 cup, 8 to 12 minutes. Stir in lemon juice and remaining tablespoon Calvados and cool.
6. Measure out 3/4 cup reserved fruit, then chop and set aside. Stir remaining fruit into reduced syrup and set aside separately.
7. Put oven rack in middle position and preheat oven to 400u0b0F.
8. Beat whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Add granulated sugar in a slow stream, beating, and beat at medium-high speed until whites just hold stiff peaks. Fold one third of whites into quince puree, then fold in remaining whites gently but thoroughly. Gently fold in chopped fruit.
9. Brush bottom sides of crepes with some melted butter and put in a 15- by 10-inch shallow baking pan (about half of each crepe will hang over). Divide souffle mixture among crepes, spooning it in center and spreading it over half of each crepe. Gently fold other half of each crepe over filling to rest on top. Bake until filling is puffed, set, and pale golden in spots, 10 to 12 minutes.
10. Dust crepes with confectioners sugar and serve immediately with reserved quince and syrup.

milk, flour, egg, unsalted butter, sugar, salt, water, sugar, lemon zest, vanilla, calvados, lemon juice, egg whites, sugar, unsalted butter, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/quince-calvados-crepe-souffles-233812 (may not work)