Pancakes with Curd Orange Cream

For the pancakes with curd orange cream, first stir milk, salt, egg and flour into a smooth batter. To avoid lumps, run through a sieve. Let the dough rest for 20 minutes.

In the meantime, prepare the filling. Wash orange, thinly grate peel and add to curd in a bowl. Add the powdered sugar and Grand Marnier. Peel the orange thinly all around with a knife and cut out fillets. Add the juice and the fillets to the curd and mix well. Whip the cream until stiff and fold in carefully. Refrigerate while the pancakes are being prepared.

Thin pancake batter with a little milk if needed; it should have a honey-like consistency (run a little batter over the back of the scoop to test – if the batter coats the scoop in a thin creamy layer, the mixture is perfect).

Heat a skillet to hot for the pancakes and reduce the heat to about 2/3. Spread some oil in the pan with a piece of kitchen paper, spread a small scoop of pancake batter thinly in the pan. Once the batter has set, turn it over and finish baking. Repeat the process with all the batter. Place the finished pancakes side by side on a baking sheet to cool.

Spread pancakes with curd orange cream and serve.

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