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. 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.

Poured pancakes - Geutelingen   

8 liters of whole milk 30 eggs 400 grams of yeast 5 kg flour Surfina 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)
A Recipe Guide For The Amateur Chef Belgian Cuisine

Poured pancakes -

Geutelingen  

8 liters of whole milk 30 eggs 400 grams of yeast 5 kg flour Surfina 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. 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.
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)
a recipe guide for the amateur chef Belgian Cuisine