Pancakes after Gundel

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the raisins, drain and soak them in a bowl with 5 tablespoons of rum. Mix eggs, 300 ml milk and 240 g flour with the whisks of the hand mixer to a smooth dough. Cover and let stand for about 30 minutes. Chop the candied orange peel a little finer. Grind the walnuts (not too fine!). Boil up 100 g cream and 120 g sugar. Drain the raisins and collect the rum.

2. 2

   Add the raisins, walnuts, candied orange peel and cinnamon, bring to the boil and boil while stirring for about 2 minutes until you have a spreadable mixture. Let it cool down a little, then add the drained rum. Stir mineral water into the pancake batter. Heat some clarified butter in a pan. Add a small ladle of batter and bake while turning until golden brown. Remove from the pan immediately and bake 11 more thin pancakes. Spread some nut filling on one half of the pancakes, fold over the other half and roll up. Keep filled pancakes warm. For the chocolate sauce, chop the chocolate roughly and melt it on a hot water bath. Whip 150 g whipped cream until stiff and put in a cool place. Bring 250 ml milk, 30 g sugar and vanillin sugar to the boil. Stir egg yolk and 80 sugar until creamy. Add cocoa, 15 g flour and 50 ml cold milk and stir well. Add liquid chocolate and stir in.

3. 3

   Keep filled pancakes warm. For the chocolate sauce, chop the chocolate roughly and melt it on a hot water bath. Whip 150 g whipped cream until stiff and put in a cool place. Bring 250 ml milk, 30 g sugar and vanillin sugar to the boil. Stir egg yolk and 80 sugar until creamy. Add cocoa, 15 g flour and 50 ml cold milk and stir well. Add liquid chocolate and stir in. Then gradually add the hot milk while stirring. Put everything in a saucepan and heat over medium heat while stirring (do not boil) until the sauce thickens. Remove from heat immediately and continue stirring for a few minutes. Add the whipped cream and finally season the sauce with the remaining rum. Heat butter in a pan and brown the pancakes again until crispy. Arrange the hot chocolate sauce on plates and dust with icing sugar. Decorate with mint, walnut kernels and orange and serve immediately

4. 4

   Then gradually add the hot milk while stirring. Put everything in a saucepan and heat over medium heat while stirring (do not boil) until the sauce thickens. Remove from heat immediately and continue stirring for a few minutes. Add the whipped cream and finally season the sauce with the remaining rum. Heat butter in a pan and brown the pancakes again until crispy. Arrange the hot chocolate sauce on plates and dust with icing sugar. Decorate with mint, walnut kernels and orange and serve immediately

5. 5

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
1050 kcal

CARBS
96 g

FATS
62 g

PROTEINS
20 g