Gundel's pancakes

Ingredients for 6 servings:

• 120 g walnut kernels
• 80 g raisins
• 20 g candied orange peel
• 50 g sugar
• 2 bags of vanilla sugar
• ½ bottle of rum flavoring
• 150 ml whipped cream
• 1 pinch(s) cinnamon powder
• 200 ml milk
• 150 g sugar
• 50 g baking cocoa
• 50 g milk chocolate
• 1 bag of vanilla sugar
• 400 g flour
• 700 ml milk
• 4 eggs
• 1 shot of carbonated mineral water
• 1 pinch of salt
• some sunflower oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

delicious Hungarian pancakes with walnut filling and chocolate sauce

First, prepare the filling. To do this, roughly chop the walnuts using a hand blender or food processor, or grate the nuts by hand. Cut the raisins and candied orange peel into very small pieces. Mix the walnuts, raisins, candied orange peel, sugar, vanilla sugar, cinnamon, and rum flavoring together thoroughly and let stand for 15 minutes. Bring the cream to a boil, then add the nut mixture and cook for another 3 minutes, stirring constantly. This will form a pasty mixture. Let it cool slightly. If you like, you can add a little more rum flavoring to the mixture. Now prepare the dough. Using a hand mixer, thoroughly mix the flour, milk, eggs, and a pinch of salt until smooth. Then let the dough rest in the refrigerator for about half an hour. While the dough rests, prepare the chocolate sauce. Chop the chocolate into large pieces. Mix the milk, sugar, and vanilla sugar well in a saucepan and bring to a boil slowly. Cook for about 2 minutes, stirring continuously. Then remove the pan from the heat, add the cocoa and quickly beat in with a whisk. Continue stirring until the cocoa is fully combined with the milk. Now add the chocolate and slowly melt it into the sauce, stirring constantly until the chocolate sauce is smooth. Keep the sauce warm. After the resting time, take the batter out of the refrigerator, add the mineral water and stir briefly. Add a little oil to a pan and heat the pan on high until the oil is evenly distributed. Now reduce the heat slightly and, using a large ladle, slowly pour the batter into the hot pan, starting from the center and working outwards. Swirl the pan to spread the batter evenly over the bottom of the pan. Now cook the pancake until the underside is well browned and the pancake is firm. When the pancake can be easily lifted with a spatula, it can be turned. Then cook the other side until golden brown. Continue cooking all the pancakes in this way until all the batter is used up. I usually make the first pancake a little thicker, but all the others turn out perfectly. To keep the pancakes warm, preheat the oven to about 100°C (top/bottom heat) and place a small bowl of water in the oven, as it takes some time for all the pancakes to cook. To serve, warm the plates. Spread 2 tablespoons of the nut mixture evenly in the center of each pancake, roll up, and cut diagonally into 3 pieces. Arrange on a warm plate and drizzle with the warm chocolate sauce. Serve the pancakes immediately and enjoy.