For the dough:
¾ cup wheat flour (90 g)
1 pinch of salt
1 and ¼ cups whole milk (310 ml)
2 eggs (100 g)
2 tablespoons of Soya Sunflower Oil (30 ml)
For the filling:
1 cup whole milk (250 ml)
Zest of 1 bahia orange
1 egg (50 g)
¼ cup sugar (50 g)
¼ cup cornstarch (30 g)
2 tablespoons butter (30 g)
1/3 cup of fresh cream (80 ml) for whipping cream
250 g orange jam
To finish:
½ cup fresh cream (125 ml) for whipping cream
Assorted fruit
Fresh basil leaves
Dough: mix all the ingredients in a bowl with the help of a whisk. Brush a little Soya Sunflower Oil on a frying pan and make lightly browned discs of dough about 15 cm in diameter. Set aside.
Filling: Heat the milk, add the orange zest and infuse for 10 minutes, with the pan covered.
Mix the egg with the milk.
Mix the egg, sugar and cornstarch and, with the help of a fouet, mix them into the warm milk. Return to the oven, stirring constantly, until smooth. Remove from the heat, stir in the butter and transfer to another bowl. Refrigerate covered with plastic wrap.
With an electric mixer, beat the cream to the point of whipped cream and set aside. Next, whip the cream that was in the fridge and add the whipped cream in three parts.
At the end of the mixing process, add the whipped cream in three parts.
Assembly: on the serving plate, intersperse layers of crepe disk and 20 grams of cream plus 10 grams of orange jelly, until the items are finished.
Finishing: whip the fresh cream to the point of whipped cream, spread over the last layer of crepe and garnish with the cut fruit and fresh basil leaves.
Tip: to standardize the size of the pancake discs, use a ladle so you always have the same amount of batter in the pan.
