Flipping Tasty!
The humble pancake gets a decadent Austrian makeover with this walnut and raisin ‘palatschinken’
Preheat oven to 100°C and heat a plate to keep the pancakes warm. Put 240g sifted plain flour in a bowl and stir in 1 tbsp golden caster sugar. Add 2 large beaten eggs and 1 tbsp melted butter, then gradually incorporate 350ml semi-skimmed milk, whisking constantly, taking care to incorporate all the flour. Rest for at least 30 minutes. Transfer to a jug. Meanwhile, to make the filling, put 125g toasted and chopped walnuts in a bowl, add 60g raisins, zest of 1 lemon, 60g golden caster sugar and 4 tbsp dark rum. Mix together, set aside. To make the chocolate sauce, put 250g plain chocolate, broken into pieces, and 100ml whipping cream in a small heavybased saucepan over a low heat, stirring occasionally, until the chocolate has melted into the cream. Stir in 1 large egg yolk, followed by 4 tbsp golden syrup, a knob of butter and pinch of salt to give a glossy sauce. Keep warm over a very low heat. Heat a frying pan over medium heat and add a little butter. Spread evenly with kitchen paper, removing any excess. Pour in enough batter to cover the pan very sparsely, as palatschinken should be ultra-thin. Cook for 1-2 minutes until the underneath is lightly golden and starting to crisp at the edges. Flip over and cook for 1 minute. Keep warm and repeat with remaining batter, adding more butter as necessary. To serve, put 1-2 tbsp walnut filling onto each crepe, roll it up and pour over the warm chocolate sauce.