Lemon Soufflé Crêpes and Red Fruit Coulis delicate and fluffy

Technical steps:

1 Put the flour in a bowl or salad bowl, with the salt, sugar and eggs.
Work together with a whisk or spatula, then add milk and work well for 2 to 3 minutes; (elastic consistency) then add a little milk, mix and let rest for 1 hour.

2 Melt the butter slowly (hazelnut color) pour onto the batter, mix well then add a little milk if your batter is too thick as it should be liquid.

3 Heat a small skillet (preferably 15cm in diameter), coat lightly with oil on absorbent paper and rub the bottom of the skillet then pour a small ladle of batter and cook over low heat, flip and brown on both sides.
Set aside then!
With the batter you should make approximately 20 crêpes.
Following technical steps:

4 In a bowl clarify (separate) the yolks from the whites, put the whites in a large bowl.

5 In a saucepan put the 120g (4.25 oz) of sugar with 40g (1.4 oz) of water and cook to hard ball stage (120°C (250°F) on a thermometer).

6 Whip the whites until very stiff, then pour the sugar syrup slowly onto the whites until cooled.

7 Pour the whole milk into a saucepan, bring to a boil.

8 Work the egg yolks with the 30g (1.1 oz) of sugar, add the cornstarch, mix well, then add the boiling milk put back in the saucepan and make your pastry cream this way.

9 Incorporate the grated lemon zest, as well as some egg whites mix well with the whisk, then add the rest of the whites and mix gently with a wooden spatula by lifting and cutting.