Ingredients
Method
In a mixing bowl, whisk together the egg, milk, flour, vanilla sugar, lemon zest, and salt until smooth.Add the sparkling water to thin the batter to a light, pourable consistency.Let the batter rest for 30 minutes.
In a small saucepan, bring the heavy cream and sugar to a gentle simmer.Stir in the ground walnuts, chopped walnuts, rum, and cinnamon.Cook for 3 minutes, stirring often, until thickened.Set aside.
Heat a lightly oiled crêpe pan over medium heat.Pour a thin layer of batter into the pan and swirl to coat.Cook each crêpe for 1–2 minutes per side until lightly golden.Repeat until you have 4 crêpes.Spread the walnut filling evenly over each crêpe, fold in half, then fold again into quarters.
Melt the chocolate with the milk over a double boiler (bain‑marie).Remove from the heat and whisk in the egg yolks quickly.Add the butter, sugar, vanilla sugar, cocoa powder, and rum.Return to the double boiler and warm gently for a few minutes until smooth and glossy.
Finish & ServeMelt a small pat of butter in the crêpe pan.Warm the filled, folded crêpes on both sides until lightly golden.Transfer to plates and pour the warm chocolate sauce generously over the top.Serve immediately.
Resting the crêpe batter helps it become smooth and easy to spread.Use sparkling water to keep the crêpes light and delicate.Warm the filled crêpes briefly before serving to blend the flavors.For the best texture, use a mix of finely ground and coarsely chopped walnuts.
Notes
- Dark chocolate with at least 60% cocoa gives the sauce a rich, balanced flavor.
- Add the egg yolks off the heat to prevent curdling.
- The walnut filling thickens as it cools, making it easier to spread.
- Serve immediately for the most authentic Gundel experience.