Rice Pancakes with Fruit

For the rice pancakes, mix eggs, milk, salt, flour and mineral water to a homogeneous pancake batter. Cover the bowl and let the dough swell for at least 30 minutes. Peel the grapefruits and oranges, remove the fruit fillets from the chambers, collecting the dripping juice and removing the seeds.

Mix the fruit fillets with the collected juice, 2 tablespoons of powdered sugar and orange liqueur and allow to infuse.

Stir the pancake dough well. Heat oil or clarified butter in a coated pan and bake pancakes with the dough. Keep warm.

Spread the finished rice pudding on the pancakes and top with the marinated fruit (set aside some fruit fillets for garnish. Fold the rice pancakes, top with the remaining fruit and sprinkle with a little powdered sugar.

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