Flambéed Pancakes with Cointreausabayon

Try this delicious cake recipe:

In a suitable bowl, add eggs, sugar, flour, milk, Cointreau (10 centiliter) and the grated zest of an untreated orange form. Add a little salt and mix until smooth. (There should be no lumps in the batter.) Add 50 grams of melted butter and fold in. Bake narrow pancakes in a non-stick frying pan with a little bit of butter (40 g).

Peel and core the mango and cut it lengthwise into wedges.

Fold the mango slices into the pancakes. Melt the honey with the orange and lemon peel, add the vanilla pulp.

Fill the pancakes filled with the mango and roll them well in it. Extinguish with 60 centiliters of Cointreau, flambé and cook the sauce until syrupy, remove from the flame. Add the orange fillets to the warm gravy form and toss through.

Cointreausabayon: Whip the orange and juice of one lemon with orange zest, sugar and egg yolks on a hot water bath until creamy. Remove from the water bath and continue beating briefly until you have an airy, creamy mixture. Add Cointreau and stir through.

Serve: Arrange the pancakes on plates, drizzle with the sabayon and a tiny bit of orange syrup and decorate with fresh mint.

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