This is not your authentic Gundel palacsinta recipe. 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.
GUNDEL CREPES
12 crepes Chocolate Sauce:
1 cup finely chopped pure bittersweet chocolate
1/4 cup milk
1/3 cup rum
Filling:
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
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.
