On Shrovetide week, I suggest preparing an exquisite dessert of pancakes: with a delicate nut filling and a luxurious chocolate sauce. We will prepare the most famous pancakes of Hungarian cuisine. Their recipe was invented by the famous chef and restaurateur Kara Gundel. It is said that for the king himself, who visited his restaurant. On the site there is one version of these pancakes, I offer another recipe a La Gundel. The prefix "a La" is not accidental, since you can only try real pancakes in Budapest, in the still existing Gundel restaurant. The recipe is designed for six pancakes d=19 cm.
Cook Time | 60 minutes |
Servings |
Ingredients
The batter for pancakes:
- 80 ml Milk
- 100 ml Kefir
- 1 piece Chicken egg
- 80 gram Flour wheat / Flour
- 0,25 teaspoon Salt
- 0,25 teaspoon Sugar
- 0,25 teaspoon Soda
- 1 tablespoon Vegetable oil odourless
Sauce:
- 50 ml Milk
- 50 ml Cream (20%)
- 1 teaspoon Cocoa powder
- 30 gram Dark chocolate
- 1 tablespoon Sugar
- 1 piece Egg yolk
- 2/3 teaspoon Flour wheat / Flour
- 1 teaspoon Rum for children, you can replace orange juice
- 10 gram Butter
Ingredients
The batter for pancakes:
Sauce:
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Instructions
- For this recipe, pancakes can be any (from wheat flour and milk), because the" highlight " of the recipe is not pancakes at all, but the filling and sauce. You can make pancakes according to your own recipe or try mine. Mix the egg with milk and kefir, add salt, sugar and flour, and mix until smooth. Add baking soda and odorless vegetable oil. Now you can fry pancakes without greasing the pan every time.
- From the products that you see in the photo, we will prepare the filling. Pre-steam the raisins with boiling water for 5 minutes, remove the zest from the orange (I like large pieces, but this is a matter of taste), cut the nuts quite small, but not into powder. In a separate bowl, combine the nuts, sugar, zest, pressed raisins and cinnamon. Mix everything and add the milk so that the mixture becomes plastic and it can be spread on a pancake. Now add the rum. In these pancakes, caroy Gundel used rum, which gives them a special taste and aroma. But if you are cooking for children, you can add orange juice or rum flavoring instead of rum.
- It was the sauce's turn. I was preparing a double portion, so the photo shows two yolks. If you have bitter chocolate, add a little more sugar. Do not add a lot of flour, the ready sauce should be poured from a spoon, besides, when it cools down, it will thicken even more. In a saucepan with a thick bottom, combine the sugar, cocoa and flour, add the yolk and mix well. Pour in the milk and cream, mix again and put on the fire. Cream I took is not very fat, and to improve the taste (to give the sauce velvety) added butter. If you use 30% or more cream, you don't need to add butter.
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