Gundel's Pancakes
4 servings
60 minutes
This recipe is about a hundred years old. It was invented by the famous Hungarian restaurateur and author of wonderful books, Karoly Gundel. By the way, those legendary pancakes that were served for many years in the Moscow "Shokoladnitsa" were also made according to Gundel's recipe , but few people knew about it. The filling of nuts and raisins under chocolate sauce is so rich and good in itself that it is better to take thin pancakes, without yeast and unnecessary flavor additives.
1
Soak the raisins in rum for 2 hours. Grind the walnuts in a blender, but not too finely.
- Raisins: 75 g
- Rum: 75 ml
- Walnuts: 100 g
2
Whisk the eggs with salt until frothy.
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
3
Pour boiling water into the eggs while continuously whisking. The foam will double in size.
- Water: 250 ml
4
Pour in cold milk without stopping the mixer.
- Milk: 250 ml
5
At the end, add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps and put the dough in the refrigerator for 30 minutes.
- Wheat flour: 145 g
- Vegetable oil: 1 tablespoon
6
Heat the pancake pan — for the first pancake, you can grease it with vegetable oil, and you can fry the subsequent ones without it. Pour a little batter onto the pan and spread it over the entire surface.
- Vegetable oil: 1 tablespoon
7
Fry for about 2 minutes on medium heat, then flip and fry for another minute. Do this with all the dough.
8
Squeeze juice from the oranges. Cut the peel of one into thin strips.
- Oranges: 2 pieces
9
Combine juice, raisins, and zest in a small pot, add sugar and simmer on low heat until syrup consistency, stirring occasionally.
- Oranges: 2 pieces
- Raisins: 75 g
- Brown sugar: 2 tablespoons
10
Add soaked raisins with rum and cook until the smell of alcohol evaporates.
- Raisins: 75 g
- Rum: 75 ml
11
Add nuts and cocoa, mix and pour in the cream. Cook for about 5 more minutes, stirring constantly, until it reaches a thick porridge consistency. Then let it cool completely.
- Walnuts: 100 g
- Cocoa powder: 1 tablespoon
- Whipping cream 33%: 100 ml
12
Place 2 tablespoons of filling on the edge of each pancake and spread it out. Roll the pancakes into tubes and lightly fry in a non-stick skillet.
- Chocolate sauce: to taste
13
Before serving, sprinkle with powdered sugar through a fine sieve and drizzle with chocolate sauce.
- Chocolate sauce: to taste
