The recipe is a well-kept secret, but after this the veil is lifted.
The recipe is intended for large amounts of geutelingen.
These were still baked in our family in a real clay oven.
For those who want to try this at home, the best option is to
bake the pancakes piece by piece on a very hot pizza stone,
in the normal kitchen oven. For smaller portions: adjust the
quantities of the ingredients, but keep the proportions.
poured pancakes - geutelingen
400 grams of yeast
5 kg pastry flour
salt
cinnamon
The geuteling is a traditional regional product from the
Flemish Ardennes. Elst, part of the East Flemish
municipality of Brakel, is considered to be the capital of
this specialty. Geutelingen are eaten on and around the
feast day of Saint Apollonia (9 February)
Start by separating the egg white from the egg yolks. Warm
the milk without cooking. Dissolve the yeast in a part of it.
Pour this solution into the rest of the warm milk. Sift in the flour
and stir well. Add some salt and cinnamon. Beat the egg
whites and spatulate through the batter. Let the dough rise,
covered with a cloth, close to the fire or in a warm place.
Pour the batter with a ladle onto the hot oven stones. If the
pancakes turn up and are colored golden brown, you can
remove them from the oven. Put them in a basket with straw
to cool.
400 grams of yeast
5 kg pastry flour
salt
cinnamon
The recipe is a well-kept secret, but after this
the veil is lifted. The recipe is intended for
large amounts of geutelingen. These were still
baked in our family in a real clay oven.
For those who want to try this at home, the
best option is to bake the pancakes piece by
piece on a very hot pizza stone, in the normal
kitchen oven. For smaller portions: adjust the
quantities of the ingredients, but keep the
proportions.
The geuteling is a traditional regional
product from the Flemish Ardennes. Elst,
part of the East Flemish municipality of
Brakel, is considered to be the capital of
this specialty. Geutelingen are eaten on
and around the feast day of Saint Apollonia
(9 February)
poured pancakes
geutelingen
Start by separating the egg white from the egg
yolks. Warm the milk without cooking. Dissolve
the yeast in a part of it. Pour this solution into
the rest of the warm milk. Sift in the flour and
stir well. Add some salt and cinnamon. Beat the
egg whites and spatulate through the batter. Let
the dough rise, covered with a cloth, close to
the fire or in a warm place.
Pour the batter with a ladle onto the hot oven
stones. If the pancakes turn up and are colored
golden brown, you can remove them from the
oven. Put them in a basket with straw to cool.
taste and tradition
