Hungarian Walnut-Filled Crepes with Warm Chocolate Sauce

This Old-World dessert is at once homey and elegant. Two friends and I enjoyed it as the conclusion of a totally unexpected but lavish Thanksgiving on a snowy night in Budapest during a year of wandering in the mid-1970s.

We were served a progression of wonders: half portions of a meat-stuffed pancake, stuffed mushrooms, a vegetable soup, filet of beef with Hungarian goose liver and paprika sauce, tenderloin of pork on Hungarian ratatouille, and finally, these crepes.

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