167 120 минут 10 порции
When I saw this recipe, I was immediately nostalgic. In Soviet times, when much began to open trendy cafes, and in our city there is - "chocolate". It is sooooo in demand. Signature recipe it was these pancakes. Well, not like that, but just incredibly similar... I can't cook and not to introduce their grown-up children with a taste of their youth. They appreciated!!! And you try.
Ingredients for Pancakes Budapest
- Flour - 300 g
- Milk - 850 ml
- Chicken egg - 1 piece
- Yeast - 1 tsp.
- Salt - 0,25 tsp.
- Vegetable oil - 3 tbsp.
- Raisins - 75 g
- Rum - 75 ml
- Walnuts - 100 g
- Orange - 2 PCs
- Brown sugar - 2 tbsp
- Chicken egg - 2 PCs
- Sugar - 1 tbsp
- Dark chocolate - 75 g
- Cocoa powder - 1 tbsp
- Cream - 100 ml
- Vanilla pod - 1 piece
- Cinnamon - to taste
Step by step instruction of cooking Pancakes Budapest
Mix all dry ingredients for pancakes: flour (sift), yeast "SAF-Moment", salt, sugar.
Pour into the dry mixture of heated milk and stir well. Add the egg and again mix well to avoid lumps. Leave the dough for an hour to fit.
Before baking, add the vegetable oil and bake pancakes.
Soak raisins in rum for a couple of hours.
Squeeze the juice from oranges. With one chop the zest fine strips.
All this is put into a small saucepan, add sugar and cook over low heat until the liquid turns into syrup, and the zest is softened.
Add the syrup and raisins together with the rum. Cook until then, until you evaporate the alcohol smell.
Add chopped (not much!) nuts and cocoa. Mix well.
Add the cream, mix well.
Cook till thick slurry.
Now prepare the sauce. Pour in a ladle 2/3 of the volume of cream for the sauce. Add the vanilla, cinnamon. On low heat bring to a boil.
Chocolate melt in a water bath. In a small blender, whisk the egg yolks, sugar, cocoa and remaining cream. Very thin stream injected this mixture into the melted chocolate, stirring constantly with a silicone spatula until smooth.
Remove the cream from vanilla. Pour the cream into the chocolate mixture, bringing the sauce to the desired consistency. Sauce when cooled will become thicker. It should be considered!
Put 1-1,5 tbsp filling on the edge of the pancake and roll tube. Lightly fry on a dry pan with non-stick coating.