Melt the Stork Bake in a small pan on a low heat.
Crack the eggs into a mixing bowl. Add the sugar and whisk vigorously. Firstly stir the milk into the mixture and then add the melted Stork Bake.
Mix the flour with the baking powder (approx. 10 g).
Sift the flour gradually over the mixture and stir well, so there are no lumps in the batter.
Cut the vanilla pod lengthways in two and scrape the seeds from the two halves with the point of your knife. Add the seeds to the mixture and stir once again (alternatively, add 5ml vanilla essence to the mixture).
Let the batter rest for 5 minutes to allow the baking powder to do its thing.
Heat your pancake pan and grease it with a bit of melted Stork Bake. Make sure the pan is really hot before you make your first pancake.
Once your pan is hot enough, you can start frying. Pour a ladle of batter into the pan and move the pan round in circles until the bottom of the pan is entirely covered in batter. Fry the pancake on a moderate heat until the bottom is golden brown. Then flip it upside-down (with a spatula or by throwing it in the air) and fry it on the other side. Repeat until youâve used up all your batter. Grease the pan after each pancake.
Let the pancakes cool and in the meantime prepare your Crème Pâtissière
Separate the eggs and put the yolks in a mixing bowl.
Weigh the sugar and add it together with the custard powder to the egg yolks. Use a mixer to beat the mixture until it is is âau rubanâ. This means youâll have a pale yellow mixture in which the sugar is entirely dissolved.
Pour the milk in a saucepan or a small pot. Cut the vanilla pod lengthways in two and scrape the seeds as much as possible from the two halves. Add the seeds and the empty vanilla pod to the milk (alternatively, add 5ml vanilla essence to the milk) and bring to the boil on a moderate heat.
Pour a small part of the hot milk into the yolk mixture and stir with a wooden spoon.
Put the rest of the hot milk back on the stove top on a moderate heat and add the yolk mixture to it. Stir immediately and continuously with an egg whisk or a wooden spoon until the mixture thickens to a thick custard. Make sure the custard does not become lumpy or start to stick to the bottom of the pan. Stirring continuously will prevent your custard from getting an unpleasant âburntâ taste.
Cover the Crème Pâtissière with cling film to prevent a skin from forming. Let the custard cool down completely in the fridge.
Once cooled completely, you can start preparing the pancake pouches.
Peel the orange and remove the bottom and top of the orange and cut the peal in strips from top to bottom. Make sure you also cut away the tough white membranes. Then cut the wedges loose with a sharp knife to get wedges of orange without the skin.
Take the Crème Pâtissière out of the fridge and remove the vanilla pod (if used). Stir well once again.
Spread the pancakes out and put a piece of orange and a tablespoon of Crème Pâtissière in the middle.
Keep a few pieces of orange aside for later.
Fold the left and right sides of the filled pancakes towards each other and then the top and bottom so they overlap.
Turn the pancakes over so they canât fall open.
Melt the Stork Bake with the sugar in a saucepan on a low heat.
Grate the zest of an orange above the pan. You don't have to grate the whole orange, 2 tablespoons of zest is enough.
Squeeze the orange and pour the juice in the pan once the caramelised Stork Bake has started to turn a golden brown colour.
Take the pan off the stove top and put the pancake pouches in it.
Return the pan to a low heat and from time to time spoon some of the orange sauce over the pancakes.
After about 5 minutes, add the remainder of the orange wedges.
Splash all of it with a good dash of orange liqueur and flambe briefly to allow the alcohol to evaporate.
Take the pan off the stove top and distribute the pancake pouches amongst the dessert plates. Put a tablespoonful of the sauce and a few orange wedges on each portion. Finish with a sprig of fresh mint.