Pancake A La Gundel/Gundel Palacsinta

Sweet pancake filled with walnut cream, served in chocolate sauce. Invented by Mr Gundel, most famous chef of Hungary.

Method

1. Sift the flour into a bowl.
2. Add the eggs and mix with the milk until smooth
3. Add the sparkling water only at this point to
prevent the dough from forming little knobs.
If they do form, strain the dough to catch them
4. Add the salt and let it sit for 15 min.
5. Heat 1 tbsp. of oil in a skillet.
6. Pour the excess oil back to the rest.
7. Ladle a bit of dough into the skillet, enough
to form an even coat. Twril the skillet to make
it as even and round possible. Over medium to
heat bake the undersite of the pancake in a
minute or so. Check with a wide, flat wooden
spoon if it's done, or shake the skillet a bit
if the pancake free to move it is ready. Push
the wooden spoon completely under the pancake
and flip it over. Baking the other side will
take shorte time, about 30 seconds.
8. Slide the paper-thin pancakes on a large plate.
Continue with the rest of the dough: add a bit
of oil then the dough.
9. Slide the pancake on top of the4 previous one.
10.Before serving pile on the filling, roll it up
or fold into quaters, or into shape of bundle.
The filling:
1. Bring the milk and the sugar to boil, slowly
sift in the walnut.
2. Pull to the side, add the raisins, the lemon
rind, rum and cinnamon.
3. Let it cool and add the cream whipped into hard
peaks.
4. Fill the pancakes with this soft walnut filling
5. Fold them in quaters and arrange them in a
buttered baking dish.
The sauce:
1. Mix the sugar, the egg yolks, 2oz of milk and
the flour until smooth.
2. Boil the remaining milk with the vanilla
extract, the cream and the broken chocolate
until all the chocolate dissolve.
3. Add the flour mixture and boil-stirring with a
whisk-for 3 min. until it thickens into a sauce
4. Finally, mix in the rum as well.
5. Pour the sauce on the pancakes.

Heat the pancakes with the sauce in a hot oven,
taking care not to let it burn or dry out.

Ingredients

chocolate sause

Heavy Cream 3 oz
Vanilla ½ tsp.
Flou 1 tsp.
Milk 1 cup
Egg Yolks 2
Confectioner's Sugar 3½ oz
Baking Chocolate 5 oz
Rum 1 oz

dough

Oil 3 tbsp.
Salt pinch of
Sparkling Water 1 cup
Milk 2 cups
Eggs 2
Flour 10 tbsp.

filling

Butter ½ oz
Heavy Cream. Whipped 3 oz
Ground Cinnamon dash of
Rum 1 tbsp.
Lemon Rind ½
Raisins 2 oz
Ground Walnut 7 oz
Confectioner's Sugar 5 oz
Milk ½ cup

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