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Gundel Crepes
Ingredients
for 12 crepes:
2eggs
salt
approx. 7 oz. flour
2 tbsp.oil
4 cups milk or 2 cups milk and 2 cups bubbled water
Ingredients
for Filling:
1/2 cup heavy cream
8 oz. ground walnut
3 1/2 oz. powdered sugar
2 oz. raisins soaked in rum
1 tsp. sugared peeled orange peel
Chocolate
syrup:
1 cup milk
1/2 cup heavy cream
5oz. chocolate
1 tbsp. melted butter
2 tbsp. vanilla sugar
1 tbsp. rum
3 egg yolks
1. Make the crepes: whip the eggs with milk and oil
until smooth, add salt stirring constantly, slowly add the
flour until the mixture is the consistency of a heavy creamed
soup. Heat a pan, oil it, then add a ladleful of crepe mix,
and dipping the pan carefully, distribute the mix evenly. Cook
over medium heat ( 1 min) until the crepe separates from the
pan when gently shook. Turn around using a flat spatula and
cook the other side till light brown.
Stack them on a plate.
2. Prepare the filling: bring the heavy cream to boil , add
the ground walnuts, powdered sugar, raisins, the finely
slivered sugar orange peel and continue boiling on
a low heat for 1 minute, cooking it into a paste.
cool partially, then place a heaping tbsp. of the filling in
the middle of each crepe and fold over the four sides or roll
up. Place in a ovenproof dish and keep warm.
3. Prepare the chocolate syrup: over low heat slowly melt
the chocolate, broken into bits in the milk. Add the heavy
cream, vanilla sugar, butter and rum. Remove and immediately
ad egg yolks, stirring constantly. Continue stirring and very
carefully warm up, but do not boil! ( If the syrup is too
thin, add a little corn starch.) Pour the hot syrup over the
crepes and serve piping hot.
For an extra special treat, place on a pre-heated oven proof
dish, sprinkle with powdered sugar and rum, and set alight.
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