The Caterer

Gundel crêpe – by Kalman Kalla

11 September 2006
Gundel crêpe – by Kalman Kalla


(makes eight)

For the batter
2 eggs
250ml milk
Vanilla essence
115g flour
Grated lemon zest
75ml carbonated water

For the filling
125ml double cream
40g sugar
60ml rum
120g crushed walnuts
120g chopped walnuts
60g raisins
1 heaped tbs grated orange zest
1tsp cinnamon

For the sauce
120g couverture
200ml milk
3 egg yolks
60g sugar
2tbs unsweetened cocoa powder
30g butter
30ml rum
Unsalted butter

To garnish
Icing sugar


Make a classic batter with eggs, milk, vanilla, salt, lemon zest and flour. When smooth, fold in the water and rest 30 minutes. Heat a pancake pan, brush with oil and pour in a little batter. Cook each pancake about one minute and keep hot.

For the filling, boil the cream and sugar. Stir in the other ingredients and simmer till blended - about three minutes.

For the sauce, dissolve the couverture in milk. Off the heat, whisk in the yolks, then the sugar, cocoa, butter and rum. Do not cook, but serve warm.

To serve, spread filling on the crêpes and either fold or roll. Melt a little butter in a frying pan and heat each pancake through. Pour a little chocolate sauce over them and, to garnish, dust with icing sugar.

Kalman Kalla

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