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Traditional Gundel Palacsinta: Walnut-and-Rum Crêpes with Dark Chocolate Sauce
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Hungary
45 minutes
Serves 4
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Traditional Gundel Palacsinta: Walnut-and-Rum Crêpes with Dark Chocolate Sauce
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Step 1 of 5
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Soak raisins in 20 ml rum for 20 minutes. Combine walnuts, milk, 80 g sugar, raisins with rum and citrus zest; cook gently 4–5 minutes into a moist, spreadable filling. Cool slightly.
Ingredients quick view
8 thin unsweetened palacsinta crêpes
180 g ground walnuts
120 ml whole milk
80 g sugar
50 g raisins
zest of 1 orange
1 tsp finely grated lemon zest
60 ml dark rum, divided
120 g dark chocolate
20 g cocoa powder
120 ml water
40 g sugar, for sauce
20 g butter
1 tsp neutral oil, for the pan
Tips quick view
Cook the walnut filling so it binds and the raisins soften.
Add most rum off heat to preserve its aroma.
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