Make 8 palatschinken according to the basic recipe.

For the filling, cook sugar and water in a pan to make a light caramel.

Remove from heat, mix in the pumpkin seeds, and mix well with vanilla sugar and butter.

Spread out the batter on oiled parchment paper, let cool, then break with a rolling pin.

Mix the whipped cream with rum and confectioner’s sugar and spread on the prepared palatschinken.

Place the pumpkin seed brittle and orange slices on top and roll up the palatschinken.

Dust with confectioner’s sugar before serving.