For the pancake dough
100 g of wheat flour
2 eggs
25 g of sugar
¼ liter of milk
50 g of unsalted butter, melted to a dark brown color
Salt
For the cream
3 egg yolks
60 g of sugar
15 g of wheat flour
¼ liter of milk
For the syrup
60 g of sugar and water
150 ml of orange juice with seeds
60 g of unsalted butter
For the pancake dough
100 g of wheat flour
2 eggs
25 g of sugar
¼ liter of milk
50 g of unsalted butter, melted to a dark brown color
Salt
For the cream
3 egg yolks
60 g of sugar
15 g of wheat flour
¼ liter of milk
For the syrup
60 g of sugar and water
150 ml of orange juice with seeds
60 g of unsalted butter
Make the pancakes
Mix eggs, sugar, flour, and salt to taste
Beat well
Add the milk and sift
Add the melted butter, warm
Let the dough rest for 2 hours before using
Make the pancakes, greasing the pan with a little butter
Make the cream
Beat the egg yolks with sugar until creamy
Add the flour
Put in the hot milk, incorporating all the ingredients well
Simmer over low heat, cooking for 5 minutes without stopping, until the cream thickens
Let it cool
Make the syrup
Make a light brown caramel with sugar and water
Remove from heat
Add orange juice with seeds
Sift
Add back to the syrup the seeds of orange that were sifted
Add butter and return to heat
Assemble
Fill the pancakes with cream and close them in triangles
Then, place the closed pancakes on a plate, dusting with sugar
Next, put it in the oven for 5 minutes, until caramelized or golden
When removing from the oven, pour hot syrup over each pancake
Garnish with mint leaves, strawberries, and dust with sugar.
