Crêpe Gundel — an exquisite and impressive dessert! I tried this for the first time at the Goulash House in Newmarket. The Gundel palacsinta (crêpe) originates from the Gundel restaurant in Budapest, Hungary. It is a chocolate-covered crêpe with a filling of rum, raisins, and walnuts. It is often flambéed upon serving. I tweaked the recipe a bit because I didn’t have any rum on hand and I had a craving for apple.
This would be a perfect dessert to make for Valentine’s Day because it is truly unique and the flavours play off of each other wonderfully. If you want to try something new– this is the recipe to try! It is also so easy to make, and most of it can be prepared ahead of time. The flavours develop more if you prepare the crêpe batter and filling the night before, and leave them to set in the fridge. However, it can also be prepared at the last-minute and it will still taste great!
CRÊPE GUNDEL (GUNDEL PALACSINTA)
Serves: 4 (easily doubled, etc.)
- 1/2 cup walnuts (chopped)
- 1/2 cup raisins
- 1 medium apple
- 3 oz. rum (or other liqueur)
- 1/2 cup oats (or oat flour)
- 1 egg
- 1/2 cup milk
- chocolate sauce
- FILLING: Core the apple, cut into pieces and blend. You should end up with the consistency of apple-sauce.
In a small bowl, mix the blended apple, chopped walnuts, raisins, and rum. It is traditional to use rum, but I used an amaretto (Disaronno). Cover and allow the walnuts and raisins to soak in the rum.
- CRÊPE: Grind oats into a flour, or use oat flour if you have it on hand.
- In a small bowl, beat the egg. Then add the oat flour and milk, and whisk until well combined. Cover and allow to set in fridge.
- Leave the filling and crêpe batter to set overnight in the fridge– or proceed directly to the next step.
- Pre-heat an oiled frying pan on medium heat. When it is hot, pour 1/4 of the crêpe batter on the pan, and swirl to cover the entire surface. After about 60 seconds, carefully flip the crêpe and cook the other side for another 30 seconds.
- Repeat step #6 for remaining batter, and leave cooked crêpes to rest on a plate.
- Turn down heat to low and add the filling to the pan to heat it up. Stir for about 1 to 2 minutes, just enough to allow the filling to heat up.
- Fill each crêpe with 1/4 of the filling and roll.
- Place prepared crêpes on a plate and drizzle with chocolate sauce. I made my own chocolate sauce by melting 2 squares of dark chocolate with 1 tbsp. of milk.
- Optional: Upon presentation, pour some rum over the top of the crêpes and light them on fire (flambé)!
Enjoy your gundel palacsinta! This recipe makes 4 crêpes, which I think is perfect for 2 people.