Ingredients
Pancakes
- 3 eggs, beaten
- 1 cup milk
- 1 cup plain flour
- 50g butter
- 60g butter to finish cooking pancakes
For filing
- 125g walnuts
- 60g raisins
- 60g sugar
- zest of half a lemon
- 4 tbsp dark rum or brandy
For chocolate sauce
- 3 tbsp Dutch cocoa
- 3 tbsp sugar
- 3 egg yolks
- 200ml milk
- 100ml cream
- 125g dark chocolate, chopped
- 4 tbsp dark rum or brandy
Method
For the pancakes
Whisk the eggs and milk into the flour until you have a smooth batter. Let stand for 10 minutes. It should be like pouring cream - you may need to add a touch more milk.
Heat a frying pan, add a knob of butter and move it around so that it covers the pan. When the butter is foaming, pour in a ladle of batter, moving the pan around so the batter covers all the bottom.
Cook over a medium high heat until the pancake is golden brown underneath. Turn it with a spatula, cook the other side and transfer to a plate. Continue with the rest of the batter and set aside.
For the filling
Finely chop the walnuts (or blitz in a food processor), add the raisins and combine with the sugar, zest and rum. Place a spoonful in each pancake and fold into four so that they look like triangles.
For the chocolate sauce
Beat the cocoa, sugar and yolks together. Bring the milk and cream to the boil and pour over the yolks, whisking. Return to the heat and cook gently, stirring, until the custard thickens. Remove from heat and add the chocolate and rum, stirring until combined. Keep warm.
To finish
Heat a large frying pan with the butter and add the filled pancakes, frying gently to warm them through. Cook on both sides.
To serve
Traditionally they were sprinkled with rum and flamed at the table before being finished with the chocolate sauce, but if flaming makes you a little nervous as it does me, sprinkle a little extra rum over the pancakes and serve immediately with the sauce poured over the top.
