Pancakes with Nut Filling and Chocolate Cream

Sieve the flour into a suitable bowl and press a bulge in the center.

Then whisk the eggs with the cow’s milk, mineral water, sugar and salt. Pour some of the egg milk into the hollow and mix it with the flour from the center. Gradually add the remaining liquid. Be careful not to form lumps. Heat a little butter in a frying pan, pour in a thin layer of batter and fry the pancakes on both sides until golden. Repeat the process, adding a small amount of butter to the frying pan before each turn.

Mix the hazelnuts with sugar, honey, rum, whipped cream and egg whites until spreadable. Spread the filling on the pancakes and roll them up.

Bring the cow’s milk to a boil with the whipped cream, break the chocolate into pieces, add and melt into the liquid while stirring. Mix the cornstarch with the sugar as ditto the cocoa, add the cow’s milk and the egg yolks. Add the mixture, stirring, to the boiling cow’s milk whipping cream removed from the heat and bring to a boil briefly. Heat the butter in a frying pan, bake the filled pancakes in portions and place them on the table with the hot sauce.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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