Crepe souffle Mariposa

Whisk the flour with the milk, dribbling it in, then the water, to a runny batter.

Pass the batter through a sieve.

Whisk in the whole eggs and yolks, then the melted butter, sugar, salt and Kirsch.

Rest the batter in the fridge for an hour or more.

Heat a non-stick pan on medium with about a tablespoon of butter.

Pour a quarter cup of batter into the side of the pan and swirl it around quickly; patch any holes with extra batter.

Cook about 30 seconds until browned, flip and cook 15 to 30 seconds on the second side.

Peel long strips of lemon zest with a vegetable peeler and julienne them very thin.

Simmer the peel in water for six minutes, then drain and rinse in cold water to remove bitterness.

In the same saucepan combine the sugar and water, simmer covered, then boil a few minutes until the last drops off the spoon form a thread.

Put the peel into the syrup and leave it an hour.

Beat the egg yolks while sprinkling in the sugar.

Beat in the flour gently, then dribble in the hot milk, then the almond flour.

Cook over moderately high heat, whisking, until it comes to a boil, then stir two minutes more and take off the heat.

Beat the egg whites to soft peaks, add the sugar and cream of tartar and beat to stiff peaks.

Fold a quarter of the whites into the warm base, then fold in the rest, rotating the bowl counterclockwise.

Butter a baking pan. Fold two crepes in half, best sides out, and scoop half the souffle mixture into each, then fold over.

Pass the base through a sieve to remove flour lumps.

Stir in the lemon juice, almond extract, vanilla, salt and melted butter; keep warm.

Bake at 375F on the lower rack, turning the oven down to 350F once it is in, for 20 minutes.

Dust with icing sugar and return to the oven for a few more minutes.

Decorate with strawberry sauce and top with the candied lemon peel.