Recipe: Orange Soufflé Pancakes

1 prepare the crepes in the classic manner, fairly large in size (this can be done well in advance)
2/macerate the candied peel cut into fine brunoise (very small dice) in the liqueur (also do this in advance)
3/soften the gelatin sheets in a glass of cold water
4/whisk together for a long time the 3 egg yolks with 15 g sugar until the mixture whitens then fold in the sifted flour and continue whisking to "make the ribbon" (the batter should stretch when you lift the whisk)
5/fold in the boiling orange juice while whisking and return to low heat, always whisking until thickened (2-3 minutes) like a pastry cream. remove from heat, fold in the peel dice with their marinade and the gelatin sheets well pressed to remove water and continue whisking until cooled (do not do this step too far in advance to prevent the cream from crusting as it cools)
6/prepare an Italian meringue: whip the 3 egg whites in the classic manner with a pinch of salt; put the remaining 125 g sugar in a saucepan with 2 tbsp of water and cook on the stove to soft ball stage (117-120 °c) then slowly pour the cooked sugar onto the whites while whisking constantly (with an electric mixer