Warm the milk with a pinch of salt, 4 tablespoons sugar, and 80 g butter until the butter melts.
In a bowl, create a well with the 250 g flour. Add 2 tablespoons oil in the center, then the 6 whole eggs. Mix thoroughly. Pour in the warm milk mixture, followed by 1 glass of beer and a splash of water if needed. Strain the batter and let it rest for 1 hour.
Cook thin pancakes over medium heat. Thin the batter with water if necessary for delicate results.
Peel the 3 oranges with a paring knife, cutting the skins into fine julienne strips. Preserve them in a light syrup made from 2 tablespoons sugar and 4 tablespoons water.
Extract the juice from the oranges. In a bowl, whisk together 6 whole eggs, 400 g sugar, the orange juice, and the candied julienne peels.
Heat the mixture gently over low heat until it thickens to a honey-like consistency—do not boil. Stir in 100 g melted butter and 1 shot glass of Grand Marnier. Cool completely.
Fill each pancake with the orange cream. Bake for a few seconds and drizzle with extra Grand Marnier.
Note: Feel free to use your favorite pancake batter recipe—the star here is the exquisite orange cream filling.
Garnish with fresh orange wedges.
Excerpt from the book: Hubert's Favorite Recipes, published by Editions J.A.
