Pancake pouches with apple, orange and white chocolate

White chocolate cream:

1. Boil half the cream and add the vanilla bean to it. Leave it covered for 20 minutes.
2. After this time remove the vanilla bean, scrape out the seeds and add to the cream.
3. Boil the cream again and mix with chopped white chocolate.
4. When the chocolate is melted, add gelatin mixed with a bit of hot water.
5. Blend everything, mix with the rest of the cream and put in the fridge for at least 3 hours.
6. After this time the mixture should visibly set.
7. Before serving, using a mixer, whip the cream to a smooth paste.

Pancake batter:

1. Mix all the ingredients of the mixture thoroughly so that there are no visible lumps of flour.
2. Let the mixture stand at room temperature for 2 hours (this will remove excess air bubbles and also relax the gluten, resulting in thinner pancakes).
3. When the batter has rested, fry the pancakes in a pan, spreading a little butter on the surface. (This should make 6 to 8 pancakes.)

Filling:

1. Wash, peel and chop the apples into small cubes.
2. Fry half of the apples together with the butter and sugar over a high heat for about 5 minutes. Let it cool down.
3. Mix the fried apples with fresh apples and diced candied orange.
4. Add a touch of the syrup from the oranges.

Serving:

1. Place a large scoop of the prepared filling in the center of each pancake.
2. Fold the pancakes inwards to form a pouch. Secure the edges with a toothpick.
3. Serve together with the white chocolate cream and more orange syrup.