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Gundel Crepes

Desserts | September 12, 2015 | By

IMG_1860 (1)

Ingredients: (For the crepe batter (it makes 10-12 pieces)

2 eggs
240 g flour
300 ml milk
100 ml soda water
1 tsp vanilla extract
zest of 1 lemon
pinch of salt
40 g sugar
2 tbsp oil


For the filling:

40 g raisins
200 ml cream
4 tbsp rum
100 g sugar
250 g walnuts
zest of 1 orange
1 tsp cinnamon powder

For the chocolate sauce:

100 g dark chocolate
3 egg yolks
30 g butter
250 ml milk
80 g sugar
30 g cocoa powder
3 tbsp rum
1 tsp vanilla extract



Place eggs, sugar, salt, lemon zest and vanilla in a bowl and beat until well combined. Gradually add flour, then milk and soda while continuing to beat. When the batter is finished, stir in two tablespoons of vegetable oil. (If you mix oil into the crepe batter, you only have to put oil in the pan before frying the first crepe, after that between two crepes you don’t need to grease the pan.) Refrigerate the batter for at least two hours before frying.

Soak the raisins in lukewarm water.

Grind half of the walnuts, the remaining walnuts should be chopped finely.

Prepare the filling. In a sauce pan bring cream and sugar to a boil, then add ground and finely chopped walnut, rum, cinnamon, orange zest and raisins while stirring continuously. Over low heat cook for 2-3 minutes. If it’s too thick, you may add more cream. Turn off the heat and let the filling cool.

Fry up the crepes in a crepe pan. When all the crepes are ready, spread with the filling and roll them up.

For the chocolate sauce melt milk and dark chocolate in a metal bowl set over a pot of simmering water. Remove from the heat and quickly combine with the egg yolks using a flat egg beater. Add sugar, cocoa powder, butter and rum, and stir until well combined. Put back over simmering water and warm the sauce for 5 minutes. Turn off the heat. If the sauce is too dense, you can dilute it with milk.

Place two crepes on the plate and pour a little hot chocolate sauce on the top.



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Georgia Bitay