Stir the eggs, milk, flour, salt, orange peel and butter to produce batter with a smooth consistency; leave to rest for 30 minutes. Heat a little oil in a non-stick pan and fry the batter into thin pancakes (20 cm – 8 ins. diameters), fold to produce triangles, cover and leave in a warm place.
Baked apple sauce:
Pre-heat the oven to 200° C. Wash, core and quarter the apples and put into an oven-proof dish together with the apple juice. Bake in the oven for 15 minutes until tender, mix and leave to cool. Whip the cream until stiff and blend in with the cooled apples. Add rum to taste.
Melt the chocolate. Arrange the pancakes folded into triangles on warm plates, spoon melted chocolate over them and place a scoop of the baked apple sauce on the side of each plate. Garnish with mint leaves.