Walnut Palacsinta

Prepare the pancake batter: sift 200 g wheat flour into a bowl, add a pinch of salt and 20 g sugar, and mix. In a separate bowl, whisk 2 eggs with 450 ml milk, then pour it into the flour in a thin stream, whisking until you get a smooth, lump-free, thin batter. Cover and let the batter rest for 15 minutes at room temperature.

Meanwhile, tip 200 g ground walnuts into a dry skillet and toast over medium heat for 2-3 minutes, stirring constantly, until fragrant. Remove from the heat and let cool.

In a small saucepan, warm the remaining 50 ml milk with 80 g sugar over low heat, stirring, until the sugar fully dissolves, without letting it come to a boil. Remove from the heat, add the toasted walnuts, 1 tsp lemon zest and 8 g vanilla sugar, and mix thoroughly into a thick paste. Let sit for 10 minutes so the filling thickens slightly.

Heat a 22-24 cm skillet over medium heat and lightly grease the bottom with oil using a paper towel (use 3 tbsp oil in total, greasing the pan before every pancake or every other pancake). Ladle in a portion of batter, immediately tilting the pan in a circular motion so the batter spreads into a thin, even layer over the bottom. Cook for 1-1.5 minutes, until the edges turn golden and release easily from the pan, then flip with a spatula and cook for another 30-40 seconds on the other side. Cook all the batter this way — you should get 8 thin pancakes.

Spread 2-3 tablespoons of the walnut filling evenly over each warm pancake, then roll it into a tight roll or fold it into a triangle in quarters.

Make the chocolate sauce: melt 100 g dark chocolate in a double boiler, pour in 100 ml cream and add 20 g butter, stirring continuously until smooth and glossy. Remove from the heat.

Plate 2 pancakes per serving and drizzle with the warm chocolate sauce. Serve immediately while the pancakes are still hot.