Pancake fruit rolls

Ingredients for 4 servings:

• 2 eggs
• 150 ml milk (whole milk)
• 80 g sugar
• ½ tsp vanilla sugar
• 1 apple, pitted, diced
• 1 orange(s), juice and zest
• 100 g blueberries, halved
• 2 tbsp honey
• 2 tbsp rock sugar
• 2 glasses of dry white wine
• 1 piece(s) ginger, walnut-sized, finely diced
• 1 handful of apricot(s), dried, diced
• 2 pinches of cayenne pepper
• some butter
• 1 handful of banana chips, chopped (not too finely)
• 1 handful of chocolate shavings
• 1 shot of Grand Marnier
• some butter

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Mix the batter ingredients thoroughly together, cook 4 pancakes (4 ladles) in a little butter over about 1/3 heat, and keep warm. Heat the pan to medium heat and sauté the apple pieces and ginger in a little butter until they begin to brown. Add the rock sugar and let it caramelize. Deglaze with white wine (I prefer Chardonnay) and orange juice and let it reduce. Stir in the honey, zest and the other fruits, add the Grand Marnier and flambé. Continue to simmer over low heat. Sprinkle with cayenne pepper and remove from the heat. Sprinkle the warm pancakes with the chocolate shavings and spread the fruit mixture evenly over them. Finally, spoon the banana crunch over the pancakes and roll them up. As finger food, simply fold over one end of the rolls and the feast can begin. You can also cut it into fine snail rolls and garnish them with additional blueberries and/or chocolate shavings and/or powdered sugar.