How to make
Start by preparing the filling by heating 7 fl oz (200 ml) of milk and sugar over medium heat. Once they're heated up, pour a thin stream of egg yolks - well beaten with flour and the remaining milk.
Reduce the heat to almost a minimum and stir, until the cream thickens - about 2 and a half minutes.
Transfer it into a bowl and cover it with cling film, so that it sticks to the surface of the cream, so that it does not form a crust.
Start making the pancakes. Beat the yolk with olive oil, salt and sugar. Pour the milk over it and then sift the flour little by little and beat, until a homogeneous mixture is obtained. You should get a mixture with a thick density, so add more milk or more flour if it is too thin or, the opposite - too thick.
Heat a non-stick pan over medium heat. Grease its surface with a little butter. Choose the diameter of the pan according to how many large pancakes you want. In one with a diameter of 6″ (16 cm), 7 pancakes are obtained. For larger quantities, increase your products if you wish.
Bake the pancakes and spread each one with butter after removing it from the pan.
Add orange liqueur to the cooled filling cream and stir. Beat the egg whites with a pinch of salt and add them in portions to the cream. Do it as carefully as possible with circular movements from the bottom to the top and cover it at the end.
Preheat the oven to 390°F (200°C). Cover the bottom of the baking pan with baking paper. Arrange the pancakes and spread the fluffy filling on one half of each, then fold them in the shape of a crescent.
Bake the souffle pancakes in the preheated oven for 10-12 minutes.
Leave them to cool and sprinkle them with powdered sugar before serving them. They are suitable for breakfast as well as for dessert combined with jam, honey or cream.
