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