Gundel Pancakes
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
Description
This recipe is nearly a hundred years old. It was created by a famous Hungarian restaurateur and author of wonderful cookbooks, John Smith. By the way, those legendary pancakes that were served for many years at a popular café in Moscow were also made using Smith's recipe, though not many people knew about it. The filling of nuts and raisins under a chocolate sauce is rich and delightful on its own, so it's better to use thin pancakes without yeast and unnecessary flavorings.
Ingredients
- Chicken Egg - 2 pieces
- Salt - 1 tablespoon
- Water - 8 fl oz
- Milk - 8 fl oz
- Wheat Flour - 5.1 oz
- Vegetable Oil - 1 tablespoon
- Raisins - 2.6 oz
- Oranges - 2 pieces
- Walnuts - 3.5 oz
- Rum - 2 fl oz
- 33% Cream - 3 fl oz
- Brown Sugar - 2 spoons
- Cocoa Powder - 1 tablespoon
- Chocolate Sauce - to taste
Step by Step guide
Step 1
Soak the raisins in rum for 2 hours. Grind the walnuts in a blender, but not too finely.
Step 2
Whisk the eggs with salt until frothy.
Step 3
Pour boiling water into the eggs while continuously whisking. The foam will double in volume.
Step 4
Pour in the cold milk while keeping the mixer running.
Step 5
Finally, gradually add the sifted flour and 2 tablespoons of vegetable oil. Mix well to avoid lumps, then place the dough in the refrigerator for 30 minutes.
Step 6
Preheat the crepe pan — for the first crepe, you can grease it with vegetable oil, but the subsequent ones can be cooked without it. Pour a little batter onto the pan and spread it evenly over the surface.
Step 7
Fry for about 2 minutes over medium heat, then flip and fry for another minute. Repeat this process with the rest of the dough.
Step 8
Juice the oranges. Finely slice the zest of one of them.
Step 9
In a small saucepan, combine the juice, raisins, and zest. Add sugar and simmer over the lowest heat until it reaches a syrup-like consistency, stirring occasionally.
Step 10
Add the soaked raisins along with the rum and cook until the alcohol smell has evaporated.
Step 11
Add the nuts and cocoa, stir, and pour in the cream. Cook for about 5 more minutes, stirring constantly, until the mixture reaches a thick porridge-like consistency. Then allow it to cool completely.
Step 12
Place 2 tablespoons of filling on the edges of each pancake and spread it out. Roll the pancakes into tubes and lightly fry them in a non-stick skillet.
Step 13
Before serving, dust with powdered sugar using a fine sieve and drizzle with chocolate sauce.
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