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Gundel Style Crepes

chef.tim.lee's picture
Ingredients
  Raisins 1⁄2 Cup (8 tbs)
  Amber rum 1⁄3 Cup (5.33 tbs)
  Walnuts 1 2⁄3 Cup (26.67 tbs), coarsely chopped
  Sugar 1⁄2 Cup (8 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Orange zest 1⁄2 , grated
  Ground cinnamon 1 Pinch
For chocolate syrup
  Chocolate syrup 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Confectioner sugar 1⁄4 Cup (4 tbs)
  Bittersweet chocolate 3 1⁄2 Ounce, finely chopped
  Dutch processed cocoa powder 2 Tablespoon
  Amber rum 2 Tablespoon
  Egg yolks 2 Large
  Unsalted butter 1 Tablespoon
  Vanilla extract 1⁄4 Teaspoon
  Basic crepes 12
  Unsalted butter 2 Tablespoon, melted
  Confectioners sugar 1 Tablespoon (For Garnish)
Directions

MAKING
1 For the filling: In a small bowl, soak the raisins in the rum until plumped, for about 1 hour. Or microwave on medium for 30 seconds, and cool.
2 In a food processor, process the walnuts and sugar until the nuts are very finely chopped.
3 In a medium saucepan, combine the walnut mixture, heavy cream, orange zest, cinnamon, and the raisins with their liquid.
4 Bring to a simmer over medium heat, stirring often.
5 Cook, stirring constantly to avoid scorching, until thickened into a paste,for about 5 minutes. Transfer to a bowl.
6 For the chocolate syrup: In a medium saucepan, bring the milk and sugar to a simmer over medium heat.
7 Place the chocolate in a heat-proof bowl, and pour the hot milk over it. Let stand 3 minutes, then whisk to melt the chocolate.
8 In a medium bowl, briskly whisk the cocoa and rum to dissolve the cocoa.
9 Whisk in the egg yolks.
10 Gradually whisk in the hot chocolate mixture.
11 Return to the saucepan and stir over medium-low heat until thick enough to lightly coat a wooden spatula (about 185 degrees fareneheit. on an instant-read thermometer), for about 3 minutes.
12 Stir in the butter and vanilla until smooth.
13 Strain into a glass measuring cup and keep the sauce warm by placing it in a saucepan of very hot water.
14 Place a rack in the center of the oven and heat to 375 degrees farenheit.
15 Lightly butter a 15 1/2 X 10 1/2-inch jelly-roll pan.

FINALIZING
16 Place a crepe on a work surface, spotted side up.
17 Place a heaping tablespoon of the filling in the lower right quadrant of the crepe.
18 Fold the crepe in quarters, enclosing the filling, and place on the jelly-roll pan.
19 Repeat with the remaining crepes and filling, overlapping the crepes.
20 Brush with the melted butter and bake until heated through, for about 10 minutes.
21 Transfer 2 crepes to each serving plate, with their points facing the top of the plate and overlapping as needed.
22 Cover one side of the crepes with a sheet of wax paper.
23 Sift the confectioners' sugar over the crepes and remove the wax paper, leaving one side of the crepes dusted with sugar.
24 Mask the other side of the crepes with the warm chocolate syrup.

SERVING
25 Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Breakfast
Method: 
Baked
Dish: 
Pancake
Interest: 
Holiday, Gourmet
Ingredient: 
Chocolate
Servings: 
12

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