One pancake filling recipe (below) for 4 pancakes
4 tablespoons of butter or margarine
Chocolate and rum sauce (below)
For the walnut filling:
1/3 cup heavy cream
1/2 cup ground almonds
2 tablespoons of rum
240g chopped walnuts
1/4 cup currants, chopped
1 tablespoon grated orange zest
Butter or margarine for frying
For the chocolate and rum sauce:
120g dark chocolate, melted
1 cup heavy cream
3 egg yolks, beaten
2 tablespoons of cocoa powder
2 tablespoons of rum
1 tablespoon of melted butter or margarine
2 tablespoons of ground almonds
One pancake filling recipe (below) for 4 pancakes
4 tablespoons of butter or margarine
Chocolate and rum sauce (below)
For the walnut filling:
1/3 cup heavy cream
1/2 cup ground almonds
2 tablespoons of rum
240g chopped walnuts
1/4 cup currants, chopped
1 tablespoon grated orange zest
Butter or margarine for frying
For the chocolate and rum sauce:
120g dark chocolate, melted
1 cup heavy cream
3 egg yolks, beaten
2 tablespoons of cocoa powder
2 tablespoons of rum
1 tablespoon of melted butter or margarine
2 tablespoons of ground almonds
To make the filling, combine the heavy cream and cook over low heat until it starts to simmer
Add the ground almonds, rum, walnuts, currants, and orange zest
Cook for 1 minute over low heat
Adjust the consistency of the filling by adding more heavy cream or chopped walnuts
Place 1/2 tablespoon of the filling in the center of each pancake and fold them into quarters
Fry the pancakes lightly on both sides in a buttered skillet
Arrange the pancakes on a warmed plate, overlapping them slightly
Prepare the sauce: melt the chocolate over low heat with heavy cream
Pour some of this mixture over the beaten egg yolks and mix well
Then, add the chocolate and rum mixture to the egg yolk mixture and whisk until smooth
If the sauce becomes too thick, add a little more heavy cream
Drizzle the pancakes with this sauce.
