Gundel Palacsinta

This is the recipe for the famous Hungarian pancakes with my own twist. It's simple and it will fill you up for a good amount of time.

Pancakes:
3 eggs, beaten
1 cup milk
1 cup plain flour
50g butter

Whisk the eggs and milk into the flour until you have a smooth batter. Let stand for 10 minutes. The consistency should be like pouring cream - you may need to add a touch more milk.
Heat a frying pan, add a knob of butter and move it around so that it covers the pan. When the butter is foaming, pour in a ladle full of batter, moving the pan around so that the batter covers the whole bottom.
Cook over a medium-high heat until the pancake is golden brown underneath. Turn it with a spatula, cook the other side then transfer to a plate. Continue with the rest of the batter and set aside.

Filling:
125g of Walnuts
1 packet of chocolate chips
1/2 tbsp of sugar

Finely chop the walnuts (or blitz in a food processor) and a bit of the chocolate chips. Melt the remaining chocolate with a bit of water until a heavy texture is approached. Spread the melted chocolate in the pancakes and put the copped walnuts and chocolate. Bend in half.
Heat a large frying pan with the butter and add the filled pancakes, frying gently to warm them through. Cook on both sides.

Chocolate sauce:
3/4 cups of chocolate chips
powdered sugar

Melt the chocolate. Sprinkle on top of the pancakes and garnish with powdered sugar and remaining chopped walnuts.

Enjoy.