We sift the flour in a bowl, make a depth, add: eggs, sugar, salt & mix.
We pour half of the milk along with the melted & cooled butter, mix with a goal until we only have cocoons, pour the rest of the milk & liqueur continuing to mix until the ingredients are linked.
We give the dough for 1 hour in the refrigerator.
For cream: mix, butter at room temperature with powdered sugar & orange peel.
We brush with a little oil a pan with diameter 26 cm. We pour 1 polish of dough & spread evenly on the pan. When the pancake starts to fix, we detach the edges & turn to the other side.
We repeat the procedure until we finish.
Spread on each half of the pancake 1 tablespoon of cream & 1 teaspoon of jam.
We fold the pancake, we repeat for all the pancakes.
We heat the pancakes on a pan at high temperature until the butter melts.
It is served with an additional orange peel.
Enjoy your meal!
