This is a Hungarian walnut dish, very rich, very delicious, very straightforward. I once “had” (I can’t think quite how else to describe it) a Hungarian trapeze artist. He had an enormously sweet tooth and pined for the desserts of his childhood. He would have loved this. It is quite a lengthy recipe to prepare, but well worth the effort. The picture opposite shows a lovely orange sauce, so that you can see the crêpes in all their glory, but my favourite is the chocolate sauce, given below.