Sauté the breadcrumbs in 60 g of the butter until golden brown.
Place the remaining butter, orange rind, apples, brown sugar and cinnamon in another pan, cover and bring to the boil.
Simmer until the apples are tender.
Fill the pancakes with the apples and breadcrumbs, roll up and arrange in a greased ovenproof dish.
Cover with foil and bake at 160 °C for 20 to 25 minutes.
Sprinkle with extra brown sugar and cinnamon and serve with Greek yoghurt.
Grease a round ovenproof dish (slightly bigger than the pancakes) with butter and sprinkle with a layer of brown sugar.
Place an unrolled pancake in the dish.
Mash the apples lightly and spread a little on the pancake.
Top with 45 to 60 ml prepared custard and sprinkle with a thin layer of the crumb mixture.
Top with an unrolled pancake.
Repeat the layers, ending with a layer of crumbs.
Pour over 250 ml prepared custard and sprinkle with brown sugar and a little cinnamon.
Bake at 160 °C for 35 minutes or until warmed through.
Serve with ice cream.