ingredients

12 pancakes l 6 clementines
15 15 30 g of butter
30 100 g of sugar
5 5 cl of mandarin liqueur (Mandarine Napoléon)
4 yellow 4 egg whites
1/2 cuil. to c. vanilla powder
40 g of flour flour (Francine)
25 cl of milk
2 tbsp. to s. icing sugar

Steps

Step 1

Beat egg yolks, 30 g sugar and vanilla until you get a light cream. Add the flour, then gradually mix with the milk. Heat on low heat without stopping. As soon as the cream is thickened, pour into a salad bowl, let cool.

2nd step

Preheat the oven to 210 ° C (tea 7). Butter an oven dish with 15 g butter. Mingle 5 cl of cold cream liqueur while whisking. Whip the whites and a pinch of salt into very firm snow, add them by turning from bottom to top; go deep down.

Step 3

Separate the clementines into quarters, heat them in the pan with 15 g of butter and 100 g of sugar, let caramelize a little, pour 5 cl of liquor, flame off the heat.

Step 4

Put the cream in the center of the pancakes. Put the clementines on it. Fold the 4 sides on without hiding the cream; squeeze the pancakes in the dish, dust with icing sugar, sear 30 g of butter in hazelnuts, put in the oven for 10-15 minutes. Enjoy everything hot.

tips

To cook pancakes

Melt and spread a mini-hazelnut butter (30 g for the whole dough) in a nonstick skillet over high heat; pour 1 small ladle of dough for a thin crêpe, tilt the pan in all directions to cover the bottom, cook 2-3 min. Turn over, cook the other side more or less depending on whether you prefer them soft or crispy.

Find the recipe for pancake batter Internet version!