Pancakes with Nut Filling and Chocolate Sauce

Mix milk, flour, eggs, sugar, melted butter and salt into a smooth dough, let rest for an hour. Just before baking, stir the mineral water into the dough.

Heat some clarified butter in a frying pan and gradually bake narrow pancakes from the dough and keep warm.

For the filling, bring the whipped cream briefly to the boil. Add raisins, sugar, ground nuts, rum and orange zest and simmer on low heat for about 1 minute.

Briefly toast chopped nuts in a frying pan without fat. Put a little filling and roasted nuts on each pancake and roll up.

Heat the milk, break the chocolate and let it melt in the milk. First stir in yolks, then add sugar, butter, cocoa and rum and stir until smooth, the amount should thicken slightly but not too thick.

Pour the sauce over the pancakes and serve the pancakes.

Preparation Tip:

The nut filling can alternatively be prepared with walnuts or almonds.

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