Gundel Palacsinta

Step 1

Whisk flour and eggs together in a bowl until combined and slightly lumpy.

Step 2

Pour in milk gradually, whisking until the batter is smooth and the texture of thin cream.

Step 3

Stir in melted butter and salt. Let rest at room temperature for 15 minutes.

Step 4

Heat a 10-inch non-stick skillet over medium-high until a drop of water sizzles on contact.

Step 5

Pour 1/4 cup batter into the center, immediately tilt and swirl the pan to spread thin.

Step 6

Cook for 60–90 seconds until the surface looks dry and the bottom is pale golden, then flip.

Step 7

Cook the second side for 30 seconds until set but still pale. Transfer to a plate.

Step 8

Repeat with remaining batter, stacking cooked crêpes. You should have 8 crêpes.

Step 9

Chop chocolate into small pieces. Heat 3 tbsp butter in a saucepan over low until melted.

Step 10

Remove from heat, add chocolate, and let sit 30 seconds. Stir until smooth and glossy.

Step 11

Stir in walnuts until evenly mixed. Let cool slightly until the consistency is spreadable.

Step 12

Place a crêpe on a plate, spread 2–3 tbsp of chocolate-walnut filling down the center.

Step 13

Roll the crêpe tightly and place seam-side down. Repeat with remaining crêpes.

Step 14

Zest the orange over a small bowl, then juice it. Heat zest and juice in a skillet for 1 minute.

Step 15

Arrange crêpes on plates and drizzle the warm orange sauce over the top. Serve immediately.