Gunde L-Style Crêpes

Palacsinta Gundel Módra

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Gundel, nestled on the outskirts of Budapest’s City Park, is the most respected and luxurious restaurant in the city. Although it isn’t a café or bakery, many of Gundel’s dishes have become so famous in Hungary that they have found their way onto the menus of more modest establishments. This is one of their most enduring creations: crêpes filled with a walnut paste, served with a thin chocolate sauce.



  • ½ cup raisins
  • ½ cup amber rum
  • 1 ⅔ cups coarsely chopped walnuts
  • ½ cup sugar
  • ¾ cup heavy cream
  • Grated zest of ½ orange
  • pinch of ground cinnamon

Chocolate Syrup

  • 1 cup milk
  • ¼ cup confectioners’ sugar
  • ounces bittersweet chocolate, finely chopped
  • 2 tablespoons Dutch-processed cocoa powder
  • 2 tablespoons amber rum
  • 2 large egg yolks
  • 1 tablespoon unsalted butter, at room temperature
  • ¼ teaspoon vanilla extract
  • 12 Basic Crêpes
  • 2 tablespoons unsalted butter, melted, for brushing
  • Confectioners’ sugar, for garnish


  1. To make the filling: Soak the raisins in the rum in a small bowl until plumped, about 1 hour. Or microwave on medium for 30 seconds, and cool.
  2. Process the walnuts and sugar in a food processor until the nuts are very finely chopped. Combine the walnut mixture, heavy cream, orange zest, cinnamon, and the raisins with their liquid in a medium saucepan. Bring to a simmer over medium heat, stirring often. Cook, stirring constantly to avoid scorching, until thickened into a paste, about 5 minutes. Transfer to a bowl.
  3. To make the chocolate syrup: Bring the milk and sugar to a simmer in a medium saucepan over medium heat. Place the chocolate in a heat-proof bowl, and pour the hot milk over it. Let stand 3 minutes, then whisk to melt the chocolate.
  4. Briskly whisk the cocoa and rum in a medium bowl to dissolve the cocoa. Whisk in the egg yolks. Gradually whisk in the hot chocolate mixture. Return to the saucepan and stir over medium-low heat until thick enough to lightly coat a wooden spatula (about 185°F on an instant-read thermometer), about 3 minutes. Stir in the butter and vanilla until smooth. Strain into a glass measuring cup and keep the sauce warm by placing it in a saucepan of very hot water.
  5. Position a rack in the center of the oven and heat to 375°F. Lightly butter a 15½ X l0½-inch jelly-roll pan.
  6. Place a crêpe on a work surface, spotted side up. Place a heaping tablespoon of the filling in the lower right quadrant of the crêpe. Fold the crêpe in quarters, enclosing the filling, and place on the jelly-roll pan. Repeat with the remaining crêpes and filling, overlapping the crêpes. Brush with the melted butter and bake until heated through, about 10 minutes.
  7. Transfer 2 crêpes to each serving plate, with their points facing the top of the plate and overlapping as needed. Cover one side of the crêpes with a sheet of wax paper. Sift the confectioners’ sugar over the crêpes and remove the wax paper, leaving one side of the crêpes dusted with sugar. Mask the other side of the crêpes with the warm chocolate syrup. Serve immediately.

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