Beat eggs until
light in a small bowl. Add sugar and salt, beating constantly. Continue
beating and add flour alternately with milk and melted butter. Batter will
be very thin. Bake pancakes on lightly greased griddle. Use 3 tbsp (45ml)
or a scant 1/4 cup (60ml) batter for each pancake and spread the batter as
thin as possible. Each cake should be 5-6 inches (12.5-15cm) in diameter.
Brown on first side and turn carefully to lightly brown second side. Put
between the folds of a towel to cool (towel will keep the pancakes from
sticking to each other and they will stay soft and flexible). You should
have about 12 pancakes.
Whip cream and
icing sugar until stiff when pancakes are cool. Fold in liqueur (do not
beat it in). Center each pancake with a heaping tablespoonful of the cream
and fold all sides of the pancake around the cream so it is completely
enclosed in a little roll. Freeze the filled pancakes until shortly before
serving time. Heat
Rich Orange Sauce to simmering in a large skillet or in
the top pan of a chafing dish over direct heat. Drop in the frozen
pancakes and heat, spooning the sauce over constantly, just until heated
through, about 2 minutes. (If you heat too long the cream will melt so
it's better to have the cream a little firm when you lift the pancakes out
of the sauce). Serve immediately, 2 per person, topped with sauce.
