Crèpe a la Gundel – (Gundel-palacsinta)

Crèpe a la Gundel  -  (Gundel-palacsinta)
Ingredients (for 6 servings):
1/2 cup milk, 5 oz confectioner’s sugar, 7 oz ground walnut, 2 oz raisins, 1/2 lemon rind, 1 tablespoon rum, dash of ground cinnamon, 3 oz heavy cream, whipped, 12 crepes, 1/2 oz butter
for the chocolate sauce:
3 1/2 oz confectioner’s sugar, 2 egg yolks, 1 cup milk, 1 level teaspoon flour, 1/2 teaspoon vanilla extract, 3 oz heavy cream, 5 oz baking chocolate, 1 oz rum

Bring the milk and the sugar to a boil, slowly sift in the walnut. Pull to the side, add the raisins, the lemon rind, rum and cinnamon. Let it cool and add the cream whipped into hard peaks. Fill the crèpes with this soft walnut filling. Fold them into quarters and arrange them in a buttered baking dish. For the sauce mix the sugar, the egg yolks, 2 oz of milk and the flour until smooth. Boil the remaining milk with the vanilla extract, the cream and the broken chocolate until all the chocolate dissolves. Add the flour mixture and boil – stirring with a whisk – for three minutes until it thickens into a sauce. Finally, mix in the rum as well. Pour the sauce on the crèpes. Heat the crèpes with the sauce in a hot oven, taking care not to let it burn or dry out.

Preparation time: 40 minutes
One serving: 2997 kJ/717 kcal