Banana Filled Pancakes, Creamy Orange Sauce
From:	France
Servings:	6
Ingredients	Preparation
1/4 cup - 2 teaspoons [50 g] butter 5 bananas, sliced Juice of 1 orange 5 tablespoons [75 g] sugar 12 pancakes Sugar 3 tablespoons [45 mL] Cognac 12 individual molds Creamy Orange Sauce 3 1/2 ounces [100 mL] orange juice 3 egg yolks 10 teaspoons [50 g] sugar 1 whole egg 4 tablespoons [60 g] butter	Into a saucepan, melt butter; delicately mix in banana slices. Pour orange juice all over banana slices. Sprinkle with sugar. Cook for 5 minutes, stirring often. Arrange 1 pancake into each individual mold. Fill with banana slices mixture. Fold pancake into a bundle. Refrigerate for many hours. Prepare creamy orange sauce. Just before serving, dip individual molds into hot water for a few seconds. Unmold. Reheat pancake bundles into oven. Sprinkle bundles with sugar. Into a small saucepan, heat Cognac. Flambe; pour over pancakes. Serve, coated with creamy orange sauce. Creamy Orange Sauce Into a casserole, heat orange juice. Whip in egg yolks, sugar and whole egg. Bring to a boil, whipping. Away from heat, stir in butter.