Pancakes a La Gundel Recipe
On Shrovetide Week, I propose to prepare 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. They say that for the king himself, who visited his restaurant. There is one version of these pancakes on the website, I suggest another recipe a la Gundel. The prefix “a la” is not accidental, since real pancakes can be tasted only in Budapest, in the still existing Gundel restaurant. The recipe is designed for six pancakes d = 19 cm.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
The batter for pancakes:
Filling:
Sauce:
Instructions
  1. According to 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 with oil every time.
  2. Fry the pancakes, as usual, on both sides. From this amount of dough, 6 pieces of medium thickness d = 19 cm will be obtained. Pancakes are porous, elastic and quite soft.
  3. 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), chop the nuts very finely, but not into powder. In a separate bowl, mix the nuts, sugar, zest, pressed raisins and cinnamon. Mix everything and add milk so that the mixture becomes plastic and it can be spread on a pancake. Now add the rum. In these pancakes, Karoya Gundel used rum, which gives them a special taste and aroma. But if you cook for children, you can add orange juice or rum flavor instead of rum.
  4. It was the sauce’s turn. I was cooking a double portion, so two yolks are visible in the photo. If you have bitter chocolate, add some more sugar. Do not add a lot of flour, the finished sauce should be poured from a spoon, besides, when it cools down, it will thicken even more. In a saucepan with a thick bottom, mix sugar, cocoa and flour, add the yolk and mix well. Pour in the milk and cream, mix again and put on fire. I took the cream not very greasy, and to improve the taste (to make the sauce velvety) I added butter. If you use cream of 30% or more, you don’t need to add butter.
  5. Stirring constantly, heat the mixture to a boil, but do not bring it to a boil. Do not leave the pan, make sure that it does not burn. When the mixture starts to thicken, remove from the heat and add the chocolate, butter and rum. If you cook for children, replace rum with orange juice.
  6. The result is a sauce. Moderately sweet, with a rich creamy chocolate flavor, with a hint of rum (or orange). It can be served not only with these pancakes, but also with any other without filling.
  7. Everything is ready for our dish, you can “collect” pancakes a la Gundel. This should be done before serving. Spread each pancake with stuffing and roll it into a tube, as in the photo.
  8. Fry the pancakes in butter on both sides: first with the seam down, and then on the other side. We put the finished pancakes on a plate, cut off the edges on both sides (so that it is smooth and beautiful) and cut in half. Pour over the sauce and serve immediately.
  9. Bon Appetit!
  10. Congratulations to everyone on Shrovetide!
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