1. Making the pastry cream:
Bring the milk with the orange zest to the boil.
Beat the eggs with the sugar and add the flour.
Pour the boiling milk over it, mix and return to the saucepan.
Cook your pastry cream for at least 1 minute at a boil.
Remove and film on contact (to avoid the formation of a “skin”)
Let cool to room temperature.
2. Making the crepes:
Mix the eggs with the flour.
Add all the liquid ingredients.
Finish with the zest.
Let sit at room temperature for 10 minutes.
Cook your crepes in a carbon steel pan.
Divide between two plates.
3. Making the soufflé:
Add the Grand Marnier to your pastry cream.
Add the egg yolk.
Beat the egg whites until stiff then add the sugar to further stiffen.
Mix delicately, in 3 batches, with the pastry cream.
Lay the pancakes flat on a baking sheet.
Fill them halfway with soufflé mixture.
Fold the other half over it.
Sprinkle with powdered sugar.
Bake in a preheated oven at 400°F for 7-8 min.
Serve immediately & enjoy!