Gundel Pancakes
Makes 8 pancakes, 2 pancakes per serve
For pancakes:
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3 eggs
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1 2/3 cups of milk
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1 1/4 cup flour
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butter and oil to fry
For Walnut filling:
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125g/4ozs walnuts
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60grams/2 ozs raisins
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60grams/2 ozs sugar
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zest of 1/2 a lemon
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4 tablespoons of rum
For Chocolate sauce:
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2 teaspoons Dutch process cocoa, sifted
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2 teaspoons caster sugar
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1 egg yolk
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1/4 cup cream
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1/2 cup milk
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60grams/2ozs dark chocolate, chopped into smallish pieces
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1 tablespoon rum
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1 tablespoon butter
To assemble:
- 2 tablespoons icing sugar
Step 1 - For walnut filling (this can be made ahead of time), toast the walnuts in a dry frypan on medium heat until fragrant. Then place all ingredients in a food processor and blend until it becomes a paste and ensure that the walnuts are finely blended. Set aside or refrigerate if you have made it ahead of time.
Step 2 - For pancakes, beat the eggs and milk together and then slowly add into the flour mixture to ensure that there are no lumps. You can also make the pancake mix ahead of time, just keeping it covered in the fridge until ready. Heat a frypan on medium and add butter and oil and then fry pancakes. Put aside.
Step 3 - For chocolate sauce: In a jug whisk the egg yolk. cocoa and sugar. In a small saucepan, heat up the cream and milk until almost boiling. Remove from heat and add to cocoa, sugar and egg mixture and whisk. Put heat on low and return to the mixture to the pan and stirring constantly for 2 or so minutes, create a custard. Add chocolate and rum and stir more as this thickens. Finish off the sauce with a tablespoon of butter to make it glossy.
Step 4 - Assembling the crepes: ensure that the walnut filling is room temperature if you have stored it in the fridge as spreading it can tear the pancakes. Spread one half of a pancake with the walnut filling and fold over into quarters. Place on plate and repeat with the rest of the pancakes, putting two on a plate. Pour molten chocolate sauce over the top. You can also sprinkle it with icing sugar if you want.