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10.3.12

GUNDEL CREPES – GUNDEL PALACSINTA


This is not the authentic Gundel palacsinta recipe. Actually, it is better. I think that flaming the Gundel palacsinta should be a no-no. Flaming weakens the rum flavour. For the same reason I don’t pre-soak the raisins in rum. I make my chocolate sauce from pure chocolate. Pure chocolate sauce has a more intensive chocolate flavour than cocoa sauce, despite the added vanilla beans, egg yolks and the cream. This recipe is also simpler and faster to make.

12 crepes

Chocolate Sauce:
1 cup finely chopped pure bittersweet chocolate
1/4 cup milk
1/3 cup rum

Filling:
3/4 cup whipping cream
rind of 1 orange, very thinly sliced [white pith removed]
1/2 cup raisins
1 cup sugar
1 pinch of cinnamon
3 cups finely ground walnuts
1/3 cup rum

• Prepare the crepe batter first and then set it aside.
• Preheat the oven to 200F.
• Make the chocolate sauce next.
• Partially melt the chocolate with the milk in a double boiler.
• Remove from heat and stir. Add the rum, stir and set aside.
• Make the filling next.
• Place the whipping cream, the orange rind and the raisins in a large fry pan.
• Bring the cream to the boil.
• Add the sugar, the cinnamon and the ground walnuts and stir to combine.
• Reduce heat and cook stirring continuously for a minute or two.
• Remove from heat and stir in the rum.
• Cover the fry pan and set it aside in a warm place.
• Turn the oven off.
• Next, fry up the crepes. If you have two non-stick fry pans or crepe pans, this will go faster. [My mother used to have 3 crepe pans going at the time.]
• Place the crapes on a warm plate and stick the plate into the warm oven. Make sure the oven is off. The intent is to keep the crepes warm, not to bake them.
• When all the crepes are ready, spread with the filling and fold into quarters.
• Place one or two crepes on the plate and pour a little chocolate sauce on the top.

8 comments:

  1. Wow, Zsuzsa! I love palacsinta with the chocolate sauce...never knew that it's the Gundel, by adding rum to it. I've made the pure chocolate sauce for the cottage cheese filled palacsinta, but will try out your amazing cream filling, and add a little zip to it by adding the rum to the chocolates! Lovely:DDD

    re: the papayas. My ex has several papaya trees and they produce beautiful papayas.

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  2. Oh yes Elisabeth, we Hungarians love to cook with rum!

    Beautiful indeed and lucky with those lovely papayas...

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  3. That filling sounds so very very decadent. I just wish there was a way to bulk download ALL your recipes, especially those amazing Hungarian tortes/desserts. :)

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    1. I am still trying to figure out how to make the recipes printer friendly.

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  4. This is a nice vegetarian version. I f ind it so difficult to find anything vegetarian in europe, especially when we go with a tour organization. It is really awful that they don't have anything specific for vegetarian. even salads have meat pieces hidden in them. i have asked so many times to them to serve some local vegetarian food but they always say that they are sorry, and give me only some very bland tasting rice with some boiled beans or I have to do with Buns etc..
    We go to visit foreign countries not only to see the places but also to taste the local food, which unfortunately is everywhere only non vegetarian. With Vegan diets catching up everywhere , I can't understand why when we want vegetarian they are not able to serve it everywhere.
    We would be visiting Central Europe in September, I only hope they at least serve me bread butter adnd cheese to me.

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    1. When you go to a restaurant here, the majority of dishes are made with meat.Your tour organizers are probably taking you to places that caters to mainstream western tastes. Because meat in the salad is not Hungarian. Don't count on the waiter to think outside of the box. Hungarians cannot afford meat every day. They never did. So eating out is synonymous with eating meat. Depending on where you go to eat, you could consider some type of főzelék. It is a vegetable stew and in all probability they used oil in the roux. You may ask them not to put anything on the top though, because they often drizzle meat drippings on it. Don't take this the wrong way, but the vegetarian and vegan lifestyle is a western indulgence. The average Hungarian is poor and can't afford it. Hungarians like food and will not settle for gruel and birdseed. But your best bet for getting a good főzelék is in a simple eatery. Nice restaurants will undoubtedly focus on meat based dishes. Go through my recipes and write down the names of some soup, pasta, vegetable, salad, and one dish recipes with Hungarian in the title. That pretty much guarantees that you will get something without meat.

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  5. Thank you so much for posting this vegetarian version of this famous dish.

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    Replies
    1. The original palacsinta is vegetarian. We used to have it on meatless Fridays.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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