I share this sensual recipe from the most famous restaurant of Hungary, the historic Gundel Restaurant.
Of course this recipe is suitable for any occasion, not only Valentine’s Day.
Tasting this elegant, memorable dessert, is romance itself. Some say, and I must agree, taking a bite of Hungary’s most famous dessert is a sensual experience. Silky smooth chocolate covers the delicate crêpe filled with such a rich walnut crème that any cake would truly envy. It is simply heaven on a plate.
You will find over 1500 recipes in my cookbooks
You will find this delectable dessert and many more in my 7 English language and 1 Hungarian language cookbooks and e-books. This recipe, along with the regal Dobos Torte and the mouth-watering Walnut Roll recipe has made my baking book, Treasured Hungarian Family Recipes® 3 (The Purple Book) which is my baking book one of the most sought after cookbooks that I have ever created. It is available in both printed and e-book format. You will also find it in Treasured Hungarian Family Recipes® Anniversary Edition as that book has 3 cookbooks in 1.
Before I share the recipe with you, I must tell you about the history of Gundel and it’s famous dessert. The story of the Gundel Crêpe starts in the late 19th century Budapest.
The restaurant “Wampetics” opened its doors to the Hungarian capitol city in 1894. However due to limited success it was taken over by Karoly Gundel in 1910, who vowed to create a memorable establishment that the World would notice.
Karoly Gundel’s son, Janos who learned all the necessary hospitality trade secrets at famous hotels and other restaurants became the Gundel restaurants first restaurant manager. He has established high international standards with his unique flair for luxury and simple but elegant, tasteful decoration.
At the 1939 World’s Fair in New York, the Gundel Restaurant represented Hungary as catering specialist. An article that appeared in the New York Times stated that the Gundel Restaurant did more for Hungarian culture and tourism at the fair than all the other representatives combined.
In 1992 the newly designed Gundel Restaurant opened it’s doors once again. One of Gundel’s many specialities is the Flaming Gundel Crape. It represents the flair that Janos Gundel was famous for. It is simply elegant, sweet but it has the fiery temperament of the Hungarian nation. Enjoy the recipe, you won’t be disappointed.
1 cup of milk
1/2 cup of club soda
1 pinch of salt
1 tablespon sugar
1 pack of vanilla sugar
5 tablespoons of vegetable oil
10 tablespoons of flour
1 cup of finely chopped walnuts or pecans
1/2 teaspoon of rum aroma or rum
1 pack of vanilla sugar
2 tablespoons of sugar
1 pinch of salt (tiny pinch)
1/2 cup of milk
Ingredients for chocolate sauce
2 tablespoons of cocoa powder
1 tablespoons of sugar
1 pack of vanilla sugar
2 tablespoons of rum
In a mixing bowl mix together eggs, milk, club soda, 1 tablespoon of sugar, and flour with a manual whisk or electric mixer. The batter should be slightly thinner than the consistency of a pancake batter. It should be similar to eggnog. If too runny add another tablespoon of water. Put batter aside. To prepare filling, place chopped walnuts or pecans into a frying pan.
Add rum or rum aroma, vanilla sugar, sugar, pinch of salt and 1/2 cup of milk. Cook on medium heat for about 20 minutes or until all the liquid is reduced o a thick sauce. Put aside. For chocolate sauce, combine all the ingredients, except rum in a small pot with 3 tablespoons of water and cook on medium heat for about 10 minutes continuously stirring.
To make Crêpe , use a Crêpe fryer (skillet) or a frying pan. Place 1 teaspoon vegetable oil in the crape pan/frying pan, warm on medium heat for about 1 minute. Hold pan in your left hand, slightly tipped to one side. Swirl oil around in pan, ad a ladle of batter into the top side of the pan, swirl batter around so it covers the pan all over, creating a disk that is shaped like a tortilla. Cook for about 1 minute on medium heat, lift up one end of it with a silicone spatula or a round ended knife, flip and fry for another 30 seconds.
Once done, flip onto a large, flat plate. Once you are done with all the Crêpes, you are ready to assemble your Gundel Crêpe. Spread 1 teaspoon of the filling all over the first Crêpe, roll up like a log and place on a slightly deep serving dish. Fill the next one, roll and so on. Make sure that the Crêpes are single layer, not overlapping. Once all your Crêpes are done, warm up your chocolate mixture, remove from heat, add the rum and pour over Crêpes.
Light chocolate with a match immediately for that famous Gundel flair, and to burn off the alcohol. It looks fantastic. If you don’t want to light it, you don’t have to but it gives the dessert a wonderful visual effect that is unforgettable.
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