Gundel Crepe (Gundel Pancake)

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Ingredients

Adjust Servings:
Crepes (Pancake))
300 g Flour self-raising
100 ml Milk
2 pcs eggs
1 teaspoon sugar
500 ml sparkling water
a pinch Salt
Filling
100 g sugar
200 g walnuts finely grated
50 g Raisins
1 pcs Orange Zest
1 tablespoon Rum
300 ml Double Cream
500 ml Water
1/2 teaspoon ground cinnamon
Dressing
300 g dark chocolate
2 pcs egg yolks
100 ml Double Cream
1 tablespoon Rum
3 g vanillin sugar

Gundel Crepe (Gundel Pancake)

Cuisine:

Gundel Crepe (pancake) is a mouth-watering crepe dessert filled with walnuts, raisins and rum, served in a dark chocolate sauce.

  • 30
  • Serves 6
  • Medium

Ingredients

  • Crepes (Pancake))

  • Filling

  • Dressing

Directions

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Gundel Crepe (pancake) or originally Gundel palacsinta, most certainly, is the most famous pancake in traditional Hungarian cuisine. This is a mouth-watering crepe dessert filled with walnuts, raisins and rum, served in a dark chocolate sauce.

Let us mention that pancakes are quite widespread in Hungarian cuisine. The first record of pancakes in the Hungarian language date back to the 16th century (cookbook manuscript Szakáts-Tudomány) from the court of the Prince of Transylvania. Apart from Gundel Crepe, there are many ways of preparing crepes in Hungarian cuisine innhold. Another, also very popular, but savoury speciality – Hortobagyi crepe.

Gundel pancakes were celebrated by Károly Gundel, one of the most important Hungarian chefs and cook writers. An article from the 1939 New York Times speaks best of his importance in Hungarian gastronomy. They have said the Gundel Restaurant did more for Hungary’s promotion than a shipload of tourist brochures. Also, some other dishes that became an integral part of Hungarian gastronomy originated from his restaurant, such as Jókai bean soup, Palóc soup, and Somloi Galuska.

Gundel Crepe Recipe Origin

Legend has it that this speciality was actually invented by Lola Matzner. She was the wife of Sándor Márai, the famous Hungarian writer. After the premiere of one of his works, a banquet was held at Gundel’s restaurant, and she served pancakes according to an old family recipe. Like Marai’s play, the pancakes proved to be a real hit, so Gundel included them on the menu of his restaurant. Initially, they have been called Márai Pancake. However, when the Márai couple emigrated from Hungary after WW2, the surname Márai was no longer politically desirable. Therefore, the pancakes were renamed Gundel Pancake. A few years later, the communist authorities nationalized his restaurant, and it worked under a different name. It was reopened in 1992 as Gundel House. Today, Gundel House serves over 25,000 servings per year, of this amazing dessert.

By the way, the popularity of this dessert has crossed the borders of Hungary and is also popular in Austria. Apart from being Gundel Pancake, you can also find them there as Chocolate-walnut palatschinke or Walnut-palatschinke.

Like many others, I got this recipe for Gundel Pancake from my friend Imre, who is a foodie like me, but also a great connoisseur of traditional Hungarian cuisine.

Steps

1
Done

In a deep bowl, whisk together the flour, eggs, milk, sugar, and salt until you get a pancake mixture. Let the mixture stand aside for 15-20 minutes.

2
Done

While the pancake mixture is resting, put water, sugar, orange zest and cinnamon in the saucepan. Bring to boil and add orange zest, cinnamon and rum. Finally, add the cream, mix everything well and set aside.

3
Done

Bake the pancakes. For those who have never baked pancakes, it is necessary to pour a thin layer of the mixture over the surface of the pan. Bake over high heat on each side for approx. 1 minute, until the pancakes start to turn brown. When one side is baked, turn and bake the other side with a plastic spatula. Place the pancakes on a plate.

4
Done

Apply the walnut filling (as in the picture) to the pancakes and fold them over ¼ (as in the picture). Arrange the pancakes on a tray and sprinkle with icing sugar.

5
Done

In another saucepan over low heat melt the butter and chocolate. With constant stirring, add cream, vanilla sugar and rum to the mixture. Stir until you get a compact mass. Remove from the heat and while still hot, pour over the pancakes.

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