Summary

Ingredients

For the filling:

• 120 g walnut kernels
• 80 g raisins
• 20 g orane peel
• 50 grams sugar
• 2 sachets vanilla sugar
• 0.5 ½ bottle rum flavor
• 150 ml whipped cream
• 1 pinch (s) cinnamon powder

For the sauce:

• 200 ml milk
• 150 grams sugar
• 50 g bakin cocoa
• 50 g milk chocolate
• 1 bag vanilla sugar

For the dough:

• 400 g flour
• 700 ml milk
• 4 egg (s)
• 1 shot sparkling mineral water
• 1 pinch (s) salt
• some sunflower oil

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Instructions

1. First prepare the filling. To do this, either roughly chop the walnuts with a hand blender or food processor or grate the nuts by hand. Cut the raisins and the orange peel into very small pieces.
2. Now mix the walnuts, raisins, orange peel, sugar, vanilla sugar, cinnamon and the rum flavor well together and let it steep for 15 minutes.
3. Then bring the cream to the boil, then add the nut mixture and cook for another 3 minutes, stirring constantly. A pulpy mass is created. Let these cool down a bit. If you like, you can add a little rum flavor to the mass.
4. Now prepare the dough. Mix flour, milk, eggs and a pinch of salt with a hand mixer to form a smooth dough. Then let the dough rest in the refrigerator for about half an hour.
5. While the dough rests, prepare the chocolate sauce. To do this, chop the chocolate into large pieces. Mix the milk, sugar and vanilla sugar well in a saucepan and slowly bring to the boil. Cook while stirring for about 2 minutes.
6. Then take the pan off the fire, add the cocoa and quickly beat it in with the whisk. Continue stirring until the cocoa has completely combined with the milk. Now add the chocolate and slowly melt in the sauce while stirring until the chocolate sauce is smooth. Keep the sauce warm.
7. After the resting time, take the dough out of the refrigerator, add the mineral water and stir briefly. Put some oil in a pan and heat the pan on the highest setting until the oil is evenly distributed.
8. Now reduce the heat a little and with a large ladle let the dough flow slowly outwards into the hot pan from the center. By swirling the pan, distribute the batter evenly on the bottom of the pan.
9. Now bake the pancake until the underside is well browned and the pancake has set. If the spatula lifts the pancake easily, it can be turned. Then bake the second side until golden yellow.
10. Bake all of the pancakes until the batter is used up. The 1st pancake is usually a bit thicker for me, but all the others are perfect.
11. To keep the finished pancakes warm, heat the oven to approx. 100 ° C top / bottom heat and put a small bowl of water in the oven, as it takes some time for all the pancakes to be baked.
12. Warm the plates before serving. Spread the pancakes evenly in the middle with 2 tablespoons each of the nut mixture, roll up and cut diagonally into 3 parts. Arrange on a warm plate and pour the warm chocolate sauce over them.
13. Serve the pancakes immediately and enjoy.