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.
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.
Fry the pancakes as usual, on both sides. This amount of dough will yield 6 pieces of average thickness d= 19 cm. Pancakes are porous, elastic and quite soft.
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.
Constantly stirring, heat the mixture to a boil, but do not boil. Do not leave the pan, make sure that it does not burn. When the mixture begins to thicken, remove from the heat and add the chocolate, butter and rum. If you cook for children, replace the rum with orange juice.
In the end it turns out to be sauce. Moderately sweet, with a rich creamy chocolate taste, with a hint of rum (or orange). It can be served not only with these pancakes, but also with any other without filling.
Everything is ready for our dish, you can "collect" pancakes a La Gundel. This should be done before serving. Spread each pancake with the filling and roll it into a tube, as in the photo.
Fry the pancakes in butter on both sides: first with the seam down, and then on the other side. Ready-made pancakes spread on a plate, each with two sides cut off the edges (so that it is smooth and beautiful) and cut in half. Pour over the sauce and serve immediately.