Tuesday, October 1, 2013

Gundel Palacsinta {crepes}

Since we all love palacsinta=crepes=pancakes, as the Hungarians wish to describe it in English, which really does not have anything to do with our American version of the 'pancakes'...rather, I would have to insist that it is more on the French version, of 'crepes'...or the Italian version of 'crespelle'. The Hungarian version...as far as I'm concerned is the BEST by far, which even my executive chef; son-in-law agrees on. Instead of using all milk in the batter, you replace 1 cup of milk with 'seltzer' water just after letting the batter rest for at least 30 minutes to one hour, you whisk it the seltzer water and it really lightens up the batter.
 
Last week, I decided to make the Gundel Palacsinta at my daughter Lora's house, and I got into so much trouble with her because I started it in the late afternoon just as she was preparing dinner for the kids...and all she needed was, to have them spoil their appetite before dinner...because, you just can't ignore to have at least one piece to nibble on when it comes straight off the pan and is nice and hot. Dipping it into the warm homemade chocolate sauce is 'sinfullly' good! There are quite a few different ways of presenting the Gundel Palacsinta, but these two are my preferred ways; as long as the filling is made the proper way, and the 'to die for' chocolate sauce is done the authentic way.
 
Here's a little bit of history and why it is called Gundel, and where did it get its name: Wikipedia
Recipe. I found which is quite authentic...in Hungarian:
 Tuti Receptek...Gundel Palacsinta
In English, which is also identical...recipe that I preferred:
Gundel's Walnut and Chocolate Pancakes...{Crepes}

Now, I must tell you the original recipe suggests rum in the chocolate sauce, and in the filling as well, but you can omit it...or use the rum essence, which also gives the rum flavor. When you order it in the Gundel Restaurant in Budapest, special specific way; the waiter will just 'frown' at you and instead...you may want to skip the Gundel Palacsinta if you prefer not to have the alcohol...you cannot have it your way!

The original way of presentation is, to spoon the chocolate sauce over half the portion, and sprinkle with powder-(icing) sugar the other half. Well, to me it just not seemed right....makes it too thick and globby. I also thinned out the sauce a little, so I can drizzle it easier...sauce does get thicker as it cools, anyway!

This is how I presented my Gundel Palacsinta last Friday, when I made it for my family...just the way it was required, according to the recipe...the chocolate sauce was so 'shockingly' amazing, rich with chocolate, cocoa, vanilla, rum essence, egg yolks, and heavy cream...cooked to perfection...although I'm not so thrilled about the 'blotchy' sauce overshadowing the palacsinta, I prefer the drizzle or having the sauce under the palacsinta, as I made it yesterday for my BFF's belated birthday!


Just look at the filling...sooo creamy, smooth, with the heavenly walnut filling...can't get better than that! Three of us shared these two crepes...so very rich, and sinfully incredible! I made the lighter version of the crepes, on the above two photos for my friend, who is holding the plate! She loved it with the lightened version of the chocolate drizzle, as well. You can thin out the sauce when you warm it up with a little heavy cream.

Here are two of my talented blogger friends who also made the Gundel Palacsinta:
Gizi  and  Zsuzsa

also...yet; another version from researching this amazing classic recipe which happens to be a little over 100 years old. I merely wanted to research how other people are making it, different way of folding and presenting the palacsinta, but we all agree on one thing...a Superb classic Hungarian dessert originated by, Károly Gundel!

check this version out...(sad to say today is their last post)
Hungarian Chocolate Crepes, from the Diplomatic Kitchen

42 comments:

  1. oh my gosh, how sinfully delicious!!! This was such a wonderful treat for your family! oh and you!

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  2. I think you must have to be Hungarian to really appreciate these...my Hungarian husband loves them...but I am not sure about the chocolate! You must teach me to appreciate these!

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    1. Patty, if you make these often and see the joy in your Hungarian husband's eyes...you will then appreciate them. No need to teach you! xo

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  3. These look so good! I'd love to have my appetite for dinner spoiled by these- the chocolate is amazing. :)

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    1. Thank you Betty, the chocolate is so very rich and velvety; that alone will spoil your appetite for dinner!

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  4. HI Elisabeth, When I look at the first and the last picture of your Gundel Crepes, oh gosh, instantly, I told myself I MUST make this crepe even if I don't have the ingredients for the fillings. The crepes itself look so delicious. Yeah, adding seltzer water is new to me and I will give this a try. Have bookmarked this wonderful crepes recipe. Thanks so much for sharing, Elisabeth, and have a great day :)

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  5. Elisabeth, I love your crepes. The filling and the chocolate, yum!!

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  6. Although I've made heaps of pancakes, I've never made crepes because they look too hard. This is just what I need for a mid afternoon pick-me-up Elisabeth, they look so delicate and delicious.

    And that chocolate sauce! Lovely.

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    1. Emma, as long as you follow the proper way to make the thin crepes, it will not be difficult at all!

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  7. Oh my God, Elisabeth! Now, that is what I call a proper pancake with that thick shiny gooey chocolate sauce! And the filling must be incredibly fantastic too. Seriously, I don't mind having them for dinner, though I know that is very naughty :)

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    1. Phong Hong, you're right about the shiny gooey chocolate sauce...incredibly rich and delicious; but if you thin it out a bit with heavy cream as in my first two photos, you can just use the sauce to drizzle, or have a lighter version. They are so filling, you probably could have them for dinner...and it would not be a good idea!

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  8. remind me about one New Year's Eve in Budapest:)

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    1. Ola, glad you had great memories from Budapest, and the Gundel Palacsinta, as well!

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  9. Wow, this crepe looks so good, I probably skip the dinner and have two portion of this crepe,LOL it's looks delicious,dip into melted chocolate even better,welldone Elisabeth, my mouth watering right now :)

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  10. Elizabeth ezek a palacsinták valami gyönyörűségesek!!! Főleg az utolsó fotón olyan élethű, hogy kedvem lenne bekapni azt a falatot. Jó sok csokoládéval.......húúúú, de megéheztem. :)
    Nagyon köszönöm hogy belinkelted az oldalamat!!! Végre van egy kis időm, megyek benézek Lorához, és végre elolvasom a kakaós csigás bejegyzését. Puszillak

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    1. Gizike, köszönöm...annyira igyekeztem authentikusan késziteni, a csokoládé szószt, pláne a tojás sárgájával amit csak a dobos torta csokoládé krémben szoktam késziteni, de persze nem ilyen sőtét szinben. Örvendek hogy be linkeltem az oldaladat, pont jókor jött a tiéd is inszpirációnak. A Lora nagyon finom kakaós csigát sütött, mind el fogyott még az nap. Puszillak

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  11. Csodálatos fotók:) Talán az egyik legkedvencebb palacsintám a Gundel, mégis csak nagyon ritkán készítem. Ebben minden tökéletes, a palacsinta, a töltelék, a szósz, akár most is szívesen elfodanám az egyik tányért:)

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  12. Imádom, méltán híres és népszerű desszert! :) Gyönyörűen tálaltad! :)

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  13. They look divine with walnut filling and chocolate sauce! I definitely would ask for a 2nd helping!

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  14. Hi Elisabeth, I know how you feel, dear. I have to make crapes when no one is at home or everyone is asleep because otherwise the crapes fly out of the plate the moment they reach it. :) I have different palacsintas but never this version. And who would want to skip the rum in chocolate?! ;)

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  15. Looks absolutely divine.Who can resist to it.

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  16. Nagy kedvencünk, én is imádom! :)

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  17. I made crepes a million and one times, yet never heard of the hungarian variation... very weird considering the amount of time I spend with recipes! They look wonderful Elisabeth!

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  18. Wow Elisabeth, these crepes look awesome, I love everything in this crepes...they are so delicate.
    Hope you are having a great week my dear :D

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  19. Oh my gosh, you could knock me over with a feather right now ~ Those look so delicious Elisabeth! Thank you so much for coming over to visit on my blog, I love making new friends ~ I'm just about to become your most recent follower as well. Your blog is beautiful!

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  20. gorgeous palacsinta. They were so delicious. Problem with having them around at dinner time is that you may forget about dinner. Or maybe that's not a problem?:)

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  21. Your crepes look magnificent, Lizzie! I love the idea of using seltzer water in the batter...they must be extremely light! And I think it's a grandma's duty to spoil dinner every now and again :)

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  22. Hi Elizabeth! I am so glad you reached out after meeting at Foodbuzz. I LOVE your crepes and the texture and the lightness - you can see it in the pics itself. Not to mention the ooh la la chocolate sauce.

    I am going to make these one day soon. What a treat!

    chow! Devaki @ weavethousandflavors

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  23. Oh wow, your crepes look so good, they reminded me of those you get in Paris!!!! My favorite filling has been banana and nutella combo. But looking at your AMAZINGLY rich chocolate sauce with vanilla and rum, i think I might have found a new favorite! I can't wait to try them!!! Have a good weekend Elisabeth!

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  24. OMG, these sound amazing...totally worth spoiling dinner for! Hope that you're doing well xo

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  25. I will have to try your seltzer trick, I usually use milk. These are my husbands all-time favorite dessert. Hope all is going good and that you are getting some resting in this weekend.
    -Gina-

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  26. Hi Elizabeth, These look fabulous…you can come to my house anytime, and make them for me. I have had palacsinta many times, and have also made them many times, but have never had them with the walnuts and chocolate! Yum…something I must try! Happy sunday!

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  27. Elisabeth, your palacsintak look extraordinary! I must say I'm not a fan of sweet crêpes, but in some places in France they are so thin and the chocolate is dark and salted... I cannot resist them. I remember I had delicious meat palacsinta in Budapest. I promised myself I would prepare it at home and completely forgot. Thank you for reminding me!

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    1. Sissi, I realize you're not a fan of too much sweet desserts, as well...as you can see the first top two photos, I totally lightened it up for my friend who I made it for...crepes were so very thin I had to be very careful to flip them...and the sauce could not be any darker...not too sweet either; I used semisweet chocolate and very little sugar to sweeten it...just, no salt, as the French way?!

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  28. Drága Apukám, hogy szerette... :o( Neki sütöttem mindig. Nagyon guszta! Igazi Hungarikum!

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    1. Kriszti, örvendek hogy jó emlékeket hoztam vissza neked apukádrol. Őszinte részvétemet...még csak egy pár hónapja hogy elvesztetted apukádat:-((

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  29. Oh yes they look incredibly sinful! I won't be sharing them if it was me haha. Im so glad to be back... i've been away (yet again) for a month!
    Waving :::hello::: here my friend!

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  30. Hi My dear Elisabeth, your crepe look awesome and well done. I sure love the chocolate sauce and icing sugar with crepe. But you know me, the best way to eat crepe is with 2 scoops of ice cream. LOL

    When mango in season you can make 24 pieces of crepes, sandwich with mango cream and top with fresh mango. It's very popular in Malaysia "Mango Mille Crepe Cake".

    Have a lovely week ahead. With big hugs and lots of love to you.

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  31. Hűha, ez igen, csodás palacsinták! Étvágygerjesztő fotók!

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  32. I should not be looking at these photos first thing in the morning... My grandma made her palacsinta with szodaviz added to the milk - something I never tried, because the only time I have szodaviz in the house is when I have company - but I try to prepare the dessert ahead of time. You see no amount of szodaviz survives in my house I could drink it b the gallons haha. Thanks for the shout out Elisabeth! :-)

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