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Gundel crepes filled with walnut cream and chocolate sauce
Walnut filled crepe with chocolate sauce

Gundel Crepes with Walnut and Chocolate

Author: Flavelo
Recipes Cakes and Desserts
A flagship of Hungarian gastronomy. Created by Károly Gundel, it features two textures: the scalded rum-walnut filling, which is spreadable yet textured, and the silky dark chocolate sauce. Authentic Gundel crepes are filled and sauced, not baked.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Crepe Pan
  • Pot
  • Double Boiler

Allergen Information

⚠️ Wheat
⚠️ Tree Nut
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Boil milk with sugar. Pour over walnuts, add orange peel, raisins, rum. Mix to a paste.

Tip: Scalding the nuts creates a creamy texture.
2 ✓

Melt chocolate with cream and butter over steam (double boiler) until glossy.

Tip: Steam prevents burning. Butter adds shine.
3 ✓

Fill crepes with walnut paste; roll or fold into triangles.

Tip: Triangles are traditional.
4 ✓

Warm crepes briefly, then douse in hot chocolate sauce.

Tip: Must be served hot.

Recipe FAQ

Crepes tear.
Batter too thin or not enough egg. Let batter rest.
Bitter walnuts.
Rancid nuts. Always taste before using!

Ingredients

  • 12 whole Cooked Crepes
  • 1.5 cups Ground Walnuts
  • 1/2 cup Milk
  • 1/3 cup Sugar
  • 1 handful Raisins
  • 1 tbsp Candied Orange Peel
  • 3 tbsp Rum
  • 3.5 oz Dark Chocolate (>60%)
  • 1/2 cup Heavy Cream
  • 2 tbsp Butter