Hungarian Grundel Pancakes

Ingredients

for the pancakes:

4 eggs

1/2 cup sugar

1/2 cup milk

1 teaspoon salt

2 tablespoons butter

2.5 cups flour

For the filling:

2 tablespoons raisins

1 tablespoon orange zest

3/4 cup white rum

1 cup cream

1 cup walnuts

1.5 cups sugar

a pinch of cinnamon

For the sauce:

100 g chocolate

1 cup milk

2 eggs

3/4 cup cream

2 tablespoons sugar

1 tablespoon vanilla

For the filling: soak the raisins and finely chopped orange zest in rum. Let sit overnight. Then strain and reserve the rum. Bring the cream to a boil, add the nuts, sugar, cinnamon, and the rum-soaked raisins and zest. Cook until thickened (about 40 minutes), then cool slightly and add half the rum.

For the dough: separate the egg whites from the yolks. Whisk the yolks with the sugar, gradually whisking in the milk. Add salt, melted butter, and flour. Mix thoroughly. Carefully fold in the whipped whites. Bake thin pancakes.

For the sauce: Melt the chocolate in a double boiler. Add the milk, eggs, cream, sugar, and vanilla. Beat the mixture with a mixer until smooth. Spoon the filling onto each pancake, spreading it evenly over the surface. Roll the pancakes and top with the hot sauce.

Enjoy!