Pancakes À La Gundel

Mix all ingredients for the dough and stir until smooth. Leave to swell for about 1 hour. Before baking, mix the dough well. Bake narrow pancakes in hot oil.

Mix the ingredients for the filling together. Spread the baked pancakes with jam and layer the filling on top, roll up and place on a plate.

For the chocolate sauce, mix the chocolate shavings, with flour, cocoa, egg yolks and about 50 g of whipped cream.

Boil 200 g of whipping cream with sugar, carefully add the chocolate mixture, stirring constantly until the sauce comes to a boil.

Remove from heat, add rum and pour over rolled pancakes.

Serve the pancakes immediately.

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