Crepes with Orange Cream

Cut the vanilla pod lengthwise and scrape out the seeds. Add the vanilla and the remaining ingredients for the cream to a saucepan and whisk to combine. Set the temperature to 110 °C. Cook the cream, whisking gently, until it thickens. It should just come up to a simmer for a minute or two. Pour the cream into a bowl. Cover the cream with cling wrap to prevent it from forming a skin, make sure the cling wrap touches the surface of the cream. Leave to cool in the fridge.

Melt the butter at 60 ºC. You can use the pan you're going to use to bake the pancakes in anyway. Mix the melted butter in a bowl with sugar, eggs and milk. Add the flour to a separate bowl and add the egg mixture a little at a time while whisking. If you still get lumps, you can strain the batter. Bake the pancakes in the 24 cm pan at 195 °C. Add a little knob of butter before you cook the first pancake. Cook the pancakes on both sides until light brown. Leave the pancakes to cool.

Whip the cream to soft peaks and fold it into the cold orange cream. Pour the cream into a piping bag. Chop the biscuits quite finely into coarse crumbs. Pipe a line of cream in the center of each pancake. Sprinkle with the biscuit crumbs and roll the pancake into a cylinder. Continue until all the pancakes are rolled. Brush the pancakes with apricot jam and sprinkle with almond slivers. If the apricot jam is a little too firm, you can thin it out with a little water, orange juice or Grand Marnier.