Hungarian-Style Stuffed Pancakes

Ingredients

• 3 eggs
• 250 g flour
• 200 g milk
• 1 tsp sugar
• 1 pinch salt
• butter
• 250 ml sparkling water
• 200 g whipping cream
• 200 g ground walnuts
• 50 g chopped raisins
• 120 g sugar
• 2 tbsp rum
• 1 untreated orange (zest)
• 1 bar semisweet chocolate
• 200 ml milk
• 3 egg yolks
• 2 tbsp cocoa powder
• 1 tbsp melted butter
• 2 tbsp sugar
• 2 tbsp white rum

Instructions

1. 1.

   Whisk eggs, flour, milk, sugar and salt into a smooth batter and let rest for 2 hours. Heat a large pan and add some butter. While it melts, stir in the sparkling water. Pour a small ladle of batter into the pan and swirl so that it covers the entire surface. When bubbles form, flip and bake the other side. Remove, keep warm and repeat until all batter is used.

2. 2.

   Briefly bring the cream to a boil and add the ingredients. Simmer for about 1 minute. Spoon 1 tbsp filling onto each pancake and fold twice.

3. 3.

   Melt chocolate in warmed milk. Remove from heat, then whisk in egg yolks, cocoa, butter, sugar and rum. Stir until smooth and extend with a little milk if needed. Pour sauce over pancakes.