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The Classic Gundel Crępe
4 servings (8 crępes)


2 large eggs, 1 cup milk
2 drops pure vanilla extract
1/2 teaspoon granulated sugar
Pinch of salt, Grated zest of
1 lemon
1 cup all-purpose flour
1/3 cup seltzer water, 1/2 cup
vegetable oil

Nut Filling
1/2 cup heavy cream, 1/4 cup
granulated sugar
1/4 cup light rum
4 ounces ground walnuts
4 ounces finaly chopped walnuts
2 ounces raisins
1 heaped teaspoon grated orange zest
1 teaspoon ground cinnamon

Chocolate Sauce
4 ounces semisweet chocolate,
coarsely chopped
1 scant cup milk, 3 large egg yolks
2 tablespoons granulated sugar
2 tablespoons unsweetened
cocoa powder
1 tablespoon unsalted butter, melted
2 tablespoons light rum

To Serve
2 tablespoons unsalted butter
Confectioners' sugar

1. In a 2-quart bowl, mix the eggs, milk, vanilla, sugar, lemon, zest and salt. Add the flour and stir until smooth. Add the seltzer, a little at a time, until the batter is the consistency of thin sour cream.
Set aside to rest for 3o minutes, or cover and refrigerate for at least 2 hours.

2. Brush an 8-inch crępe or frying pan with oil and heat over medium-high heat. Pour about 1/3 cup of batter into the pan and tilt the pan to cover it with batter. Cook for 2o seconds, turn the crępe over and cook for 2o seconds longer until set. Put the crepe on a plate. Make 7 more crępes with remaining batter for a total of 8, stacking them on top of each other as they are made.

Nut Filling
1. In a small saucepan, bring the cream and sugar to a boil. Stir in the rum, walnuts, raisins, orange zest and cinnamon and return to the boil. Reduce the heat and cook for 2 or 3 minutes, stirring continously, until blended. If mixture is very thick, add more cream.

2. Divide the filling among the crępes and roll into flattened cylinders.

Chocolate Sauce
In a small saucepan, combine the chocolate and milk and heat over low heat, stirring, until the chocolate melts. Remove from the heat and whisk the egg yolks into the chocolate, whisking rapidly to prevent the yolks from cooking. Add the sugar, cocoa, butter and rum and stir until smooth. If the sauce is too thick, add a little more milk.

To Serve
1. Melt the butter in a large frying pan over medium heat. Put 4 of the rolled crepes in the pan and cook until lightly browned on all sides. Transfer to warm plate and cover to keep warm. Cook the remaining 4 crępes in the same way

2. Place the 2 crępes on each of 4 warm plates. Pour the sauce over half of each and sprinkle the other half with confectioners sugar.

If you want to serve the crępes flaming, fold them into triangle shapes and brown both sides. Put two triangles on each plate, pour chocolate sauce on half of each and sprinkle the other with confectioners' sugar. Heat 6 tblsps of rum until hot, splatter it over the crępes and carefully ignite.

According to Imre Gundel, Károly Gundel's son, the classic Gundel crępe is
always served without flaming. Károly Gundel used to heat the crepes in the oven for a few minutes before serving them.

Our Gundel dessert menu reads: "Flamed on request." Interestingly, this is the only Gundel speciality that is, on occasion, served and New York's Café des Artistes. Until now, the original Gundel Crępe recipe was known only to five people, and you can be certain that they didn't fly on the same plane!
The above is the first time that the authentic recipe is revealed to the crępe-loving world.
1146 Bp., Állatkerti út 2.
Phone: 468-4040



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