Gundel Pancakes

Ingredients

• Chicken Egg 2 pieces
• Salt 1 tablespoon
• Water 10 fl oz
• Milk 10 fl oz
• Wheat Flour 5 oz
• Vegetable Oil 1 tablespoon
• Raisins 5 oz
• Oranges 2 pieces
• Walnuts 5 oz
• Rum 5 fl oz
• 33% Cream 5 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.