• 3 eggs
• 15 g/½ oz caster sugar
• pinch of salt
• seeds from a split vanilla pod
• 65 g/2½ oz plain flour, sieved
• 2½ tablespoons double cream
• 6 tablespoons milk
• 2 tablespoons melted clarified butter

Pastry Cream Filling

• 275 ml/9 fl oz milk
• split vanilla pod
• 50 g/2 oz caster sugar
• 3 eggs, separated
• 25 g/1 oz plain flour
• 50 ml/2 fl oz Grand Marnier

Grand Marnier Sauce

• 125 g/4 oz sugar
• 150 ml/¼ pint water
• Grand Marnier, to taste
• 4 oranges

To make the pancakes, beat the eggs, sugar, salt and vanilla seeds together, then fold in the flour. Mix in the cream, milk and butter, and set aside to rest for 30 minutes.

To make the filling, boil the milk with the vanilla pod. Beat together the sugar and egg yolks, then mix in the flour and Grand Marnier. Pour on the boiling milk and mix until smooth.

Return to the heat, and beat with a wooden spoon until boiling. Remove from the heat and pass through a sieve. Cover with butter paper.

To make the Grand Marnier sauce, place the sugar and water in a saucepan and bring to the boil. Reduce until quite thick, but not burnt. Add the Grand Marnier and the grated zest of all the oranges and boil for 2 minutes. Segment the oranges, and add the segments and juice to the syrup at the last minute.

Cook 2–3 very thin pancakes per person. Cool, then fold into triangles and place on a greased baking tray.

Beat 2 egg yolks into the pastry cream until smooth. Whip 3 egg whites until stiff and fold into the pastry cream. Pipe the filling into the folds of the pancakes. Cook immediately in a preheated oven at 220°C (425°F) Gas Mark 7 for about 10 minutes.

To serve, place the pancakes on heated dessert plates, heat the sauce, and spoon gently beside the pancakes. Dust with icing sugar, garnish with a sprig of fresh mint and serve.