Favorite Hungarian desserts – Gundel pancakes recipe
Hungarian pancakes recipe
This specialty is often flamed, although this was not specified in Károly Gundels original recipe. To flame the pancakes, drizzle 1-2 tablespoons of high-proof rum over the pancakes, and ignite carefully.
Gundel pancakes – Ingredients
- 8 pancakes
For the filling:
- Scant 1/2 cup/100 ml milk
- 3 tbsp sugar
- 3/4 cup/100 g ground walnuts
- 2 tsp candied orange peel
- 1/4 cup/40 g raisins
- 2 tbsp rum
For the chocolate sauce:
- 11/4 cups/300 ml milk
- 2/3 cup/120 g sugar
- 2 tsp vanilla sugar
- 3 1/2 oz/100 g coverture
- 2 egg yolks
- 2 tbsp cocoa powder
- 2 tbsp flour
- 2 tbsp rum
- 4 tsp/20 g butter
Make the pancakes and keep them warm. To make the rilling: bring the milk and sugar to the boil, then add the nuts. Simmer the mixture, stirring all the time, until it thickens and a custard forms. Add the candied orange peel, raisins, and rum. Fill the pancakes with the custard. Fold the pancakes over twice, into a fan shape, and arrange them on a serving dish. Keep them warm.
To make the sauce:
mix together 200 ml of the milk with the sugar, and vanilla sugar. Bring to a boil and melt the chocolate in the hot milk. Whisk together the remaining cold milk, egg yolks, cocoa powder, and flour until foaming, then add it to the chocolate mixture, stirring all the time. Bring the sauce to the boil again, then remove from the heat and add the rum and softened butter. Pour the chocolate sauce over the pancakes and serve immediately.
