Walnut filled pancakes with chocolate sauce

all details

This is an old pancake recipe that comes from a famous restaurant in Budapest, now more than a century old, called Gundel's.The original owner, Karoly Gundel, created this pancake filled with walnuts, raisins, lemon rind and rum. It was flambeed at the table and served with warm chocolate sauce - it's absolutely delicious.

Walnut filled pancakes with chocolate sauce
Photo: Marina Oliphant

Ingredients

Pancakes

  • 3 eggs, beaten
  • 1 cup milk
  • 1 cup plain flour
  • 50g butter
  • 60g butter to finish cooking pancakes

For filing

  • 125g walnuts
  • 60g raisins
  • 60g sugar
  • zest of half a lemon
  • 4 tbsp dark rum or brandy

For chocolate sauce

  • 3 tbsp Dutch cocoa
  • 3 tbsp sugar
  • 3 egg yolks
  • 200ml milk
  • 100ml cream
  • 125g dark chocolate, chopped
  • 4 tbsp dark rum or brandy

Method

For the pancakes

Whisk the eggs and milk into the flour until you have a smooth batter. Let stand for 10 minutes. It should be like pouring cream - you may need to add a touch more milk.

Heat a frying pan, add a knob of butter and move it around so that it covers the pan. When the butter is foaming, pour in a ladle of batter, moving the pan around so the batter covers all the bottom.

Cook over a medium high heat until the pancake is golden brown underneath. Turn it with a spatula, cook the other side and transfer to a plate. Continue with the rest of the batter and set aside.

For the filling

Finely chop the walnuts (or blitz in a food processor), add the raisins and combine with the sugar, zest and rum. Place a spoonful in each pancake and fold into four so that they look like triangles.

For the chocolate sauce

Beat the cocoa, sugar and yolks together. Bring the milk and cream to the boil and pour over the yolks, whisking. Return to the heat and cook gently, stirring, until the custard thickens. Remove from heat and add the chocolate and rum, stirring until combined. Keep warm.

To finish

Heat a large frying pan with the butter and add the filled pancakes, frying gently to warm them through. Cook on both sides.

To serve

Traditionally they were sprinkled with rum and flamed at the table before being finished with the chocolate sauce, but if flaming makes you a little nervous as it does me, sprinkle a little extra rum over the pancakes and serve immediately with the sauce poured over the top.

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  • Main Ingredients - Nuts, Eggs, Cream/Milk
  • Course - Dessert, Breakfast/Brunch
  • Occasion - Easter

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