Gundel Palacsinta with Walnut Filling

Recipe

Gundel Palacsinta with Walnut Filling

Decadent Hungarian Delight: Walnut-Filled Gundel Palacsinta

4.6 out of 5

Indulge in the rich flavors of Hungarian cuisine with this exquisite recipe for Gundel Palacsinta. These delicate crepes are filled with a luscious walnut mixture and topped with a velvety chocolate sauce. A true delight for your taste buds!

Jan Dec
Pancake› Gundel palacsinta
European cuisine› Alpine cuisine› Hungarian cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (excluding the walnut filling), Soy-free, Peanut-free, Kosher

Allergens

Walnuts, Milk, Butter, Chocolate

Not suitable for

Gluten-free (contains all-purpose flour), Dairy-free (contains milk, cream, and butter)

Ingredients

Nutrition

  • Calories (kcal / KJ): 420 kcal / 1760 KJ
  • Fat (total, saturated): 26g, 12g
  • Carbohydrates (total, sugars): 41g, 19g
  • Protein: 8g
  • Fiber: 3g
  • Salt: 0.2g

Preparation

  1. 1.
    In a large mixing bowl, whisk together the flour, sugar, and salt for the crepes.
  2. 2.
    In a separate bowl, beat the eggs, then add the milk, water, and melted butter. Whisk until well combined.
  3. 3.
    Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. Let the batter rest for 30 minutes.
  4. 4.
    In the meantime, prepare the walnut filling by combining the ground walnuts, sugar, cinnamon, and heavy cream in a bowl. Mix until well combined and set aside.
  5. 5.
    Heat a non-stick skillet over medium heat and add a small knob of butter. Once melted, pour a ladleful of batter into the skillet and swirl it around to evenly coat the bottom.
  6. 6.
    Cook the crepe for about 1-2 minutes until the edges start to brown. Flip the crepe and cook for an additional 1-2 minutes. Repeat with the remaining batter.
  7. 7.
    Place each cooked crepe on a plate and spread a generous amount of the walnut filling over one side. Roll up the crepe and set aside.
  8. 8.
    To make the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Remove from heat and add the chopped dark chocolate, sugar, and butter. Stir until the chocolate is completely melted and the sauce is smooth.
  9. 9.
    Drizzle the chocolate sauce over the rolled crepes and serve warm.

Treat your ingredients with care...

  • Walnuts — Make sure to use ground walnuts for the filling to achieve a smooth texture. You can grind them in a food processor or use pre-ground walnuts.
  • Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa content for the best flavor in the chocolate sauce.

Tips & Tricks

  • If the crepe batter is too thick, add a little more milk or water to achieve a pourable consistency.
  • To prevent the crepes from sticking to the skillet, lightly grease it with butter before cooking each crepe.
  • For a twist, you can add a splash of rum or vanilla extract to the walnut filling for extra flavor.
  • Serve the Gundel Palacsinta with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
  • Leftover crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet before serving.

Serving advice

Serve the Gundel Palacsinta warm as a delightful dessert after a Hungarian feast. Garnish with a drizzle of extra chocolate sauce and a sprinkle of chopped walnuts for an elegant presentation.

Presentation advice

Arrange the rolled Gundel Palacsinta on a serving platter, placing them side by side. Drizzle the chocolate sauce generously over the crepes, allowing it to cascade down the sides. Garnish with a dusting of powdered sugar and a few fresh mint leaves for a pop of color.

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