Crepes gundel

the day before, soak the raisins and candied orange peels and cut into strips in rum. the next day, grind the walnuts for the filling so that it is not as fine as flour or so thick that it is in pieces. boil the cream, add the walnuts, the sugar, a pinch of cinnamon, the raisins and the drained orange peels (if necessary, adding a little more milk) and cook everything for 1 or 2 minutes until obtaining a dough that is can spread well. when it cools down a bit, add half the rum. then make 12 crêpes, fill them, roll them up and keep them warm.

for the chocolate sauce, boil the milk with sugar and vanilla. Melt the baked chocolate in a small glass, whip the cream (whipped cream). then mix the egg yolks with the sugar, add the cocoa, a little flour and cold milk, stir everything until creamy. Add the chocolate and, little by little, the boiling milk, stirring constantly with the rods. heat everything over medium heat to the boiling point, but do not bring to a boil. remove from heat and continue stirring the cream; then gradually add the whipped cream and finally the other half of the rum. The cream should not be too sweet, but you can add more powdered sugar, depending on the quality of the chocolate and the taste of each one.

brown the stuffed crêpes on both sides in a frying pan with butter, place them in a preheated glass dish; the very hot cream should be poured only at the moment of serving.