batter:

100 ml milk
100 ml soda water
1 egg
150 ml flour
pinch of salt and sugar

50 ml raisins
1 tbsp orange zest cut into very fine strips
dark rum
100 ml crème fraîche
50 g shelled walnuts
icing sugar to taste
fresh mint
dark chocolate sauce

Place the raisins and the orange zest in a small bowl, add rum to cover and let soak overnight.

Finely grate the walnuts. Drain the raisins and the orange zest, reserve the rum. Mix the raisins and the orange zest with the crème fraîche. Add the grated walnuts and sweeten with icing sugar. Place the mixture in a small saucepan and cook until it thickens. Season with some chopped mint and the reserved rum. Let cool.

Mix the batter ingredients and let the batter rest for a while. Fry paper-thin crêpes in a hot skillet. Spread the filling on the crêpes and fold them into triangles. Drizzle with chocolate sauce and serve immediately. (Before adding the chocolate sauce, you can flambé the folded crêpes with some warmed rum, like it is done in the original recipe.)
Serves 2 - 3.

Recipe source: adapted from "Pähkinätäytteiset ohukaiset/Gundel palacsinta" by Gundel restaurant in Budapest, Helsingin Sanomat/Ruokatorstai, 1990.