Instructions: To make the pancakes:
Drop the egg first, then the flour and salt, lastly the milk. Sieve into a jug. The mixture should be like thin cream, add a little more milk if necessary.

Make the pancakes in the usual way, tilting and swirling the pan to spread the batter thinly over the surface of the pan. Cook for about a minute each side until golden and then turn out onto sugared grease-proof paper. Continue until all the batter is used up.

To make the filling:
Mix all the filling ingredients together in a bowl.

Put 1 spoonful of filling in the bottom 1/4 of a pancake. Fold in half and then in half again to give a triangular shape.

Repeat with all the pancakes.

Lay flat on a baking sheet.

Sprinkle with caster sugar and crisp under a pre-heated hot grill or oven.

Serve 2 pancakes each with a dollop of the orange creme fraiche.

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