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Gundel’s Pancakes serves 4-6, takes 60 minutes CHOCOLATE SAUCE 50 ml rum, 50 g cocoa 3 tbsp sugar 2 tbsp flour, 3 egg yolks 200 ml milk 100 ml double cream 100 g dark chocolate, chopped 20 g vanilla sugar PANCAKES: 2 eggs, beaten 400 ml milk, 50 g butter 240 g semolina flour 60 g butter for frying pinch of salt, 10 g sugar FILLING: 180 g walnuts, 60 g raisins, 100 g sugar 20 g (2 tbsp) candied orange peel, 100 ml rum or brandy pinch of cinnamon powder 100 ml double cream 38 FOR THE CHOCOLATE SAUCE beat the cocoa, sugar, flour and yolks together. Bring the milk and cream to a boil and pour over the yolk mixture, whisk until smooth. 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 sauce warm while you cook the pancakes. FOR THE PANCAKES whisk the eggs, sugar, pinch of salt and milk into the semolina flour until you have a smooth batter. Let stand for 10 minutes. The consistency should be like pouring cream - you may need to add a touch more milk. Fry the pancakes in butter and set aside.FOR THE FILLING. Soak the raisins and finely candied orange peels in rum for 24 hours. Grate the walnuts, but not too finely. Bring the cream to a boil, add the sugar, nuts, a pinch of cinnamon and drained raisins, the orange peel and cook it into a paste. (If necessary add a little milk.) Let the mixture cool partially and add the rum. Fill in each pancake and fold into four in triangular shapes. Heat a large frying pan with the butter and add the filled pancakes, frying gently to warm them through. Cook on both sides. Place them on a preheated flameproof platter. Pour the chocolate sauce over the crepes at the last minute before serving. Traditionally in the restaurant they are sprinkled with rum and flamed at the table before being finished with the chocolate sauce.
Hungarian Chestnut Puree makes about 4 cups, takes 5 minutes (store-bought method) 1 kg chestnuts or 600 g store-bought chestnut puree 200 g vanilla sugar 1/2 litre double cream 1- 4 tbsp rum 1/2 litre water Boil the chestnuts in water till tender, drain and pour cold water over top. This makes the chestnuts easy to peel. Take the outer and inner skin off and put the chestnuts through a mincer or Moulinette, using the finest blade. Make a thick syrup of the vanilla sugar with 1/2 litre water, and flavour with the rum, then mix with the chestnut puree. When cooled, coat with a slightly sweetened whipped cream. Chill before serving. If using store-bought chestnut purée, press through a sieve and add a few tablespoons of rum to loosen it up a bit before introducing the whipped cream. 39
Page 1 and 2: SIMPLE HUNGARIAN RECIPES series I S
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