Crêpes Soufflé

• 4 eggs, separated
• 1/2 cup sugar
• 2/3 cup milk
• 1/3 cup half-and-half
• 1/4 teaspoon ground mace
• 1/2 cup sifted powdered sugar
• 3/4 teaspoon grated orange rind
• 2 tablespoons dark rum

1. Combine egg yolks, sugar, milk, half-and-half, and mace in top of a double boiler; stir with a wire whisk until well blended. Cook over boiling water, stirring constantly with a metal spoon, until mixture is slightly thickened and coats the spoon. Set aside, and keep warm.
2. Beat egg whites (at room temperature) until foamy. Add powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in orange rind.
3. Divide meringue mixture into 8 equal portions, and place in the center of each crepe. Fold crepe in half, keeping meringue inside. Place filled crepes in a buttered 15- x 10- x 1-inch jell y roll pan. Bake at 450u0b0 for 5 minutes.
4. Remove from oven; place each crepe on a warmed serving dish. Combine reserved sauce and rum, mixing well. Spoon sauce over souffle, and serve immediately.

eggs, sugar, milk, ground mace, powdered sugar, orange rind, dark rum

Taken from www.myrecipes.com/recipe/crpes-souffl (may not work)