Orange and Grand Marnier Pancakes for @Sysparatem
8 French Pancakes
Custard
2 egg Yolks
50 g Castor Sugar
20 g Cornflower
20 g Flour
Grated rind of 1 large Orange
300 ml Milk
2 drops Vanilla essence
2 Tablespoons of Grand Marnier (Cointreau works as well)
2 egg whites
Icing sugar
Make the french pancakes and keep them warm wrap or cover in foil.
To make the custard: mix together the egg yolks, the castor sugar both the flours and the grated orange rind in the bottom of a saucepan. When well blended pour on the milk and put over a gentle heat. Stir constantly and bring the mixture to the boil, It will go alarmingly lumpy but will eventually become thick and smooth.
Draw it off the heat and add the vanilla essence and the Grand Marnier. Allow it to cool until warm rather than hot.
Whisk the egg white until still but not dry and fold it into the now warm custard.
Fill each pancake with a spoonful of this mixture, fold them loosely and put them onto a flameproof serving dish. Sift over them with icing sugar fairly heavily.
Heat the grill until hot and put the pancakes under it until the sugar bubbles into toffee.
When bubbling and half browned serve the pancakes.
To gild the lily and to travel into complete excess pour a little Grand Marnier round the pancakes and set them alight.. youcould also shorten your life a little more by serving with cream.