European Stars And Stripes (Newspaper) - February 12, 1987, Darmstadt, Hesse                                Sweel Tii Fth \ lust Dishi l try to  the it pics until in lip  s h.ivi1 Siil Siik a Many people think thai the French must Hiiva inv Enli a Impi s. Birn the number of crepe stands per Square no err in  country. But most food historians Inree  the first  bread i Small heavy bottomed Saucepan set Over very Low heal. Stir constantly so inc chocolate does t Burn. In a targe bowl whisk together the unsweetened Cocoa powder sugar and flour. In another bowl whisk the egg Yolks with % cup of the milk until the mixture is Foamy. Add to the ingredients in the Large bowl and whisk until Well combined. In a medium-$i2c , heat the remaining one cup of milk just until it comes to a boil. Slowly add the hot milk to the mixture in the Large bowl pouring the milk in a thin steady St Roarn and who King constantly. Finally whisk in the melted baking . Pour this mixture Back into the pan and Cook Over Low heal stirring cons Nutly until it becomes As thick As chocolate syrup. Do not lot the mixture come to ,1 boil. Remove from heat and stir in the rum and Vanilla extract. Let the chocolate sauce tool for Ilious 11 minutes. Meanwhile Beal the heavy Cream in a me Liuni Sie bowl until soft peaks form then fold in Inlo the chocolate sauce. Keep the chocolate sauce warm Over very Low heal on the stove stirring . Makes 3 w cups of mute which is much More than you need for the crepes in i his recipe. Leftover Sauie can be fear Geraled or Frozen for future use to assemble the crepes place each crepe sporty Side up on a Flat surface. Place two slightly rounded Tablespoons of the filing on the crepe and form the filling into a line slightly to the Side of the Center of the crepe. Roll each crepe into a Cigar shape enclosing the till ing in a Large Skillet  two Tablespoons of the Buller until it is Foamy i Hen place four of the filled crept1 in the pan and Brown them lightly on Bolh sides. Set aside on a Heatproof , in a warm oven. Repeat with the remaining four Tablespoons of Butler and eight filled crepes. To serve the crepes place two hoi crepes  Side Down on each of six dessert places and drizzle two Tablespoons of the warm chocolate sauce Oxer the crepes. Serve immediately. Makes six Servings. Notes 1 you can make the crepes filling and sauce a Day in Advance refrigerate them until needed and assemble the crepes just before serving. The crepes and filling should be at room temperature when they Are assembled before frying and the chocolate sauce should be warm. 2 Gundel s chocolate sauce recipe makes a very Rich Light Brown coloured sauce. Several other restaurants in Budapest serve guilders style crepes Wilh ,1 dark chocolate sauce. Instead of nuking the sauce in this recipe you can substitute 1a cup of your own favorite Choc Lale sauce homemade or very Good commercial Lype with a bit of rum added for flavor. 3 Gundel s recipe makes an exceptionally Rich version of dessert crepes for a still tasty bul less heavy version make the capes jnr.1 filling As in this recipe bul Omil i he chocolate sauce. Fill and Roll the crepes place i hem Side by Side seam Side Down in a single layer in a Well buttered baking pan. Like uncovered Al  300 f for 10 to 15 minutes just until the crepes Are Well heated throughout. Serve hot garnished with .1 Small Dollop of whipped Cream if desired 1c it swot  Ebri wry 12, 1987 Elf Loti oat idiot