Gundel crepes

Gundel crepes

Naleśniki a z czekoladą

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

There’s not much to dislike about folded crepes filled with nuts and rich chocolate sauce. Less so when you spike it with a lovely hazelnut vodka. If you can’t find a good one then Amaretto or Orzechowa (green walnut vodka) will substitute. Nutella is also a valid addition, especially if it’s a fond childhood memory. Various versions of this dish have other fillings, such as citrus peel and dried fruit, but we don’t pussyfoot around like that at Borsch, it’s chocolate all the way, baby!

Ingredients

Quantity Ingredient
100g good-quality dark chocolate
80ml pouring cream, plus extra to serve
2 teaspoons hazelnut vodka, or more to taste
1 quantity Crepes
50g chopped hazelnuts or walnuts, roasted, (see note)
1 tablespoon butter, melted
strawberries, halved, to serve (optional)

Method

  1. Break the chocolate into a medium-sized bowl. Bring the cream to the boil in a saucepan and pour it over the chocolate. Stir it with a wooden spoon or a spatula until the chocolate has completely melted into the cream. Add the vodka to the sauce and stir to incorporate.
  2. Put 2 tablespoons of the chocolate sauce in the centre of each crepe and spread it out evenly, leaving a 1 cm border at the edge. Sprinkle a fine layer of nuts over one half of the crepe. Fold the other half over to cover the nuts, then fold in half again. The crepes can be kept at this stage, covered, for up to 3 days in the refrigerator.
  3. To serve, brush each crepe with a little melted butter and place on a baking tray lined with baking paper. Heat the crepes in a 180°C oven until they are warmed through and puff up just a little. Serve the crepes drizzled with any leftover chocolate sauce and cream, sprinkled with a few more nuts and garnished with a strawberry, if desired. There may well be leftover sauce but if you need advice as to how to use it then I have nothing more to say to you.

Note

  • To roast the nuts put them on a tray and roast in a 180°C oven for about 5–10 minutes, checking them often to make sure they don’t burn.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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