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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Crepes 6 Servings

INGREDIENTS

2 3/4 c All-purpose flour
1 t Sugar
1 pn Salt
1 c Milk
3 Eggs
1 c Club soda or seltzer
1/4 c Butter, clarified*
1/2 c Half-and-half cream
2 c Walnuts, ground
1/2 c Sugar
1/4 c Finely chopped raisins
2 T Light rum
1 t Grated orange peel
3/4 c Milk
3 Egg yolks
2 T Sugar
2 T Unsweetened cocoa
4 oz Semisweet chocolate, melted
1 T Butter
1/4 c Butter

INSTRUCTIONS

Pancakes: Combine flour, sugar and salt in medium bowl. Make a well in
center; pour in milk and eggs and whisk until smooth. Cover and let
stand 1 to 2 hours. Just before cooking, stir in club soda. Heat
8-inch nonstick skillet over medium-high heat. Brush with clarified
butter. Ladle scant 1/4 cup batter into skillet, tipping to coat
bottom of pan. Cook until golden. Turn pancake over and cook 5  seconds
more. Transfer to plate. Repeat with remaining butter and  batter,
stacking cooked pancakes. (Can be made ahead. Wrap cooled  pancakes and
refrigerate up to 2 days.) Makes about 16 pancakes.  Walnut Filling:
Bring cream to simmer in medium saucepan. Add  remaining ingredients
and simmer 1 minute. Makes 12/3 cups.  Chocolate-Rum Sauce: Bring milk
to boil in medium saucepan.  Meanwhile, whisk egg yolks with sugar and
cocoa in small bowl.  Gradually whisk hot milk into yolks. Return
mixture to saucepan and  cook over low heat, stirring constantly, just
until mixture thickens  slightly and coats back of spoon, 7 minutes.
(Do not boil.) Stir in  melted chocolate, rum and butter. (Can be made
ahead. Cool. Cover and  refrigerate up to 24 hours. Reheat in double
boiler over simmering  water.) Makes 11/2 cups.  Spread 2 tablespoons
walnut filling in center of each of 12 pancakes  and fold into
quarters. (Can be made ahead. Place crepes in single  layer on cookie
sheet lined with wax paper. Cover and refrigerate up  to 4 hours.) To
serve, melt butter in large skillet over medium heat.  Add pancakes a
few at a time, turning to coat, and heat through.  Arrange on serving
platter. Serve with Chocolate-Rum Sauce. Makes 6  servings. *To clarify
butter, melt over low heat in small saucepan.  Skim foam from top. Pour
off clear liquid, discarding solids in  bottom of pan.  NOTES :
Indulgent but worth it This dessert is named after Georges  restaurant,
Gundel, which opened in Budapest in May. Dont be  intimidatedthe
crepes, chocolate sauce and filling can be prepared  ahead. Prep time:
45 minutes plus standing ~ Cooking time: 10 minutes  Recipe by: Ladies
Home Journal  Posted to recipelu-digest by "Lynn Ratcliffe"
<mcgrew@ntr.net> on Mar  28, 1998

A Message from our Provider:

“A family altar can alter a family.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 915
Calories From Fat: 468
Total Fat: 54.9g
Cholesterol: 243.5mg
Sodium: 135.7mg
Potassium: 475.5mg
Carbohydrates: 93.6g
Fiber: 6.1g
Sugar: 30.6g
Protein: 20.6g


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