Recipe Stuffed Hungarian Pancakes with Chocolate Sauce


26 Jul 2019
Local time
3:53 PM
Stuffed Hungarian Pancakes with Chocolate Sauce
( Langolo Palacsinta Alabardos)

1 1/2 cups all purpose flour
1 tsp. sugar
1/2 tsp. salt
2 eggs, beaten to blend
3/4 cup milk
3/4 cup (or more) club soda or seltzer

Vegetable oil

Walnut Filling:
1 1/2 cups ground walnuts
1/3 cup sugar
1/3 cup (or more) milk
Pinch each of ground cinnamon and ground cloves
2 tsp. light rum

Chocolate Sauce:
3/4 cup whipping cream
1/4 cup sugar
3 oz. semisweet chocolate, coarsely chopped
1 oz. unsweetened chocolate, coarsely chopped
2 TB. unsalted butter

2 cups well-chilled chopped mixed fruit (such as melon, apples, peaches, grapes)
1/2 cup light rum

For Pancakes: Sift flour, sugar and salt into large bowl. Make well in center. Add eggs, milk and 3/4 cup club soda to well and mix. Gradually draw flour from inner edge of well into center until all flour is incorporated. Cover batter and let stand at least 1 hour.

If necessary, thin batter to consistency of whipping cream with more club soda. Heat 7 or 8" crepe pan or heavy skillet over medium-high heat. Brush lightly with oil. Remove pan from heat. Stir batter and ladle about 3 TB. into corner of pan, tilting so batter just coats bottom. Return excess to bowl. Cook pancake until bottom is lightly golden, about 1 minute. Turn pancake and cook until second side is speckled brown, about 30 seconds. Slide out onto plate. Repeat with remaining batter, stirring often. Adjust heat and brush skillet with oil as necessary.

For Filling: Simmer walnuts, sugar, 1/3 milk and spices in heavy small saucepan over medium heat 2 minutes, stirring constantly. Blend in rum and more milk if necessary to bring mixture to consistency of thick paste.

To Assemble: Preheat oven to 300F. Generously butter shallow baking dish. Arrange pancakes on surface speckled side up. Spread 1 TB. filling down center of each. Fold pancakes into quarters. Set in prepared dish, overlapping slightly. Bake until heated through, about 10 minutes.

Chocolate Sauce: Bring cream, sugar, chocolates and 1 TB. butter to boil in heavy sauce small saucepan over medium-low heat, stirring constantly. Let boil 4 minutes, stirring constantly. Remove from heat. Stir in 1 TB. butter.

Arrange 2 pancakes on each plate. Spoon chocolate sauce over. Mound fruit to side. Heat rum in heavy small saucepan. Ignite rum with match. Pour rum over each portion and serve. 6 to 8 servings

Source: Bon Appetit mag. April 1985
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