The first Gundel Pancake was created by Károly Gundel around the '40-s. Officially it was a family recipe of Lola, the wife of Gundel's friend Sándor Márai, but Gundel upgraded the recipe and made the pancake with ground walnuts, raisins, and rum filling served in a dark chocolate sauce. They started to call it Márai pancake, but after the immigration of the Márai family, the restaurant was not able to keep their name on the menu, this is why the name was changed to Gundel pancake or crêpe if you like - Gundel palacsinta, in Hungarian-. The secret of the original recipe is only known at the worldwide-known Gundel restaurant.
It would be nice to know the original recipe, but even if this one is a bit different, I bet you will enjoy these pancakes a lot, this is the way my mom prepares them! I'm not a big fan of soggy raisins in fillings, so this time I've prepared this treat without them.
- 200 g flour
- 2 eggs
- 300 ml milk
- 200 ml sparkling water
- 1 pinch salt
- 75 ml oil
- 400 ml pastry cream - click on the link for the recipe
- 150 g walnut, ground
- 1 tsp cinnamon
- 2 tbsp rum
- 1 tsp orange zest
- raisins (optional)
- 3 tbsp butter
- 3 tbsp cocoa powder
- 3 tbsp sugar
- 150 ml milk
- 1-2 tsp flour
- Icing sugar
- Raisins, soaked in rum
- Whipped cream
- Mix the flour, eggs, milk, salt, and oil. Make sure, it's lump-free.
- Place the mixture in the fridge till you will start making the pancakes.
- It's very important to incorporate the sparkling water just before you start making the pancakes because this is how they will be light and airy.
- Drip a few drops of oil in a frying pan and pour in some pancake mixture, covering the surface of the pan evenly.
- Turn the pancake upside down when the edge starts to separate from the wall of the pan.
- It's ideal if each pancake is light or slightly golden brown in colour.
- Prepare the pastry cream according to this recipe.
- Incorporate the ground walnut.
- Add the cinnamon, orange zest and rum and raisins -if using any-, then mix it well.
- Melt the butter in a pot.
- Add the other ingredients and mix till you get a lump-free mixture.
- Cook and constantly stir till it thickens.
- Fill the pancakes with the walnut filling and add some soaked raisins too.
- It's up to you if you roll or fold them -as I did-.
- Sprinkle the pancakes with icing sugar.
- Pour some chocolate sauce on top, add some whipped cream.