Walnut Filling
1/3 cup (85 ml) sultana raisins
2-3 tbsp (30-45 ml) rum (if you like and not moslem)
5 tbsp (75 ml) butter
1 cup (250 ml) very finely chopped walnuts
¾ cup (185 ml) sugar
few drops vanilla extract
¼ cup (60 ml) heavy cream
Chocolate Sauce
4 oz (110 g) dark or semisweet baking chocolate
2 tsp (10 ml) cornstarch
1 cup (250 ml) milk
2 tsp (10 ml) sugar
¼ cup (60 ml) cream
½ tsp (2 ml) cinnamon
Basic Pancake Batter
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) salt
1 egg
1 ¼ cups (310 ml) milk
oil for frying
To make walnut filling, soak sultanas in rum for 15 minutes. Soften butter and blend in walnuts, sugar, vanilla and cream. Mix well, then add rum and raisins.
To make chocolate sauce, break chocolate into small pan and add ¼ cup (60 ml) cold water. Stir over gentle heat until melted and smooth. Blend cornstarch with a little of the milk and stir into chocolate with sugar and remaining milk. Gradually bring to a boil and simmer for 5 minutes, stirring. Remove from heat and stir in cream and cinnamon.
To make pancakes, sift flour and salt into a bowl. Add egg and half of milk and beat thoroughly until smooth. Mix in remaining milk and beat until bubbly.
Put oil for frying in a heatproof jug. Pour a little of the oil into a 6 inch (15 cm) frying pan over fairly high heat. Tilt pan to coat with oil, then pour any excess back into jug.
When pan is hot, pour in a little batter, tilting pan to thinly coat base. Cook quickly, shaking pan and loosening edge of pancake with a metal spatula unti underside is golden brown. Turn pancake and cook other side.
Slide cooked pancake onto a plate and keep warm, covered with a second plate. Repeat with remaining batter, to make 8-10 pancakes.
Put a little of walnut filling onto each cooked pancake, roll up pancakes and transfer to a heated seving dish. Cover and keep warm.
Gently reheat chocolate sauce and pour over pancakes. Serve immediately.
Serves 4
Source :
The Chocolate Lovers’ Cookbook by Juliet Cobb.
Tormont Publications Inc. Canada. 1994
