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Mix up the egg yolks with the sugar, cream and flour and foId in the stiffly whipped whites.
Bake in the oven in medium size omelette pans without turning. Each pancake should be about 5mm/1/4in thick.
Sandwich 5 or 6 together with a thin layer of Sabayon, prepared as follows.
Mix the orange juice and zest, sugar, butter and eggs in a pan and cook over gentle heat until the mixture comes to the boil. Thicken slightly with a little cornflour blended with white wine.
After sandwiching the pancakes, prepare light amber caramel with the sugar and water, finish off with the orange juice and quickly coat the top with this solution.
1 1/4cups sugar I0oz/275g
2 1/2cups flour I0oz/275g
18 egg yolks
18 egg whites
3 1/2cups dairy cream 1 3/4pt/980ml
For the Sabayon:
juice of 8 oranges or lemons
zest of 4 oranges
12 eggs, whole
3cups butter 1 1/2lb/675g
7cups sugar 3 1/2lb I.5kg
For the caramel:
5cups sugar 2 1/2lb/1.1kg
2 1/4cups water 18floz/1/2l
juice of 1 large orange