240g plain flour (gluten-free if wished), sifted
2 tablespoons golden caster sugar
2 large eggs, beaten
1 tablespoon melted butter, plus extra for cooking
350ml semi-skimmed milk
FOR THE FILLING
125g walnuts, toasted in a frying pan and coarsely chopped
zest of 1 lemon
60g golden caster sugar
4 tablespoons dark rum
FOR THE CHOCOLATE SAUCE
250g plain chocolate, broken into small pieces
100ml whipping cream
1 large egg yolk
4 tablespoons golden syrup
a knob of butter
pinch of salt
Preheat the oven to 100 C and heat a plate to keep the pancakes warm while you make them.
Put the flour in a bowl and stir in the sugar.
Add the eggs and melted butter, then gradually incorporate the milk, whisking constantly and taking care to incorporate all the flour.
Leave to rest for at least 30 minutes. Transfer to a jug.
Meanwhile, to make the filling, put the walnuts in a bowl and add the raisins, lemon zest, sugar and rum.
Mix together, then set aside.
To make the chocolate sauce, put the chocolate and cream in a small heavy-based saucepan over a low heat.
Heat, stirring occasionally, until the chocolate has melted into the cream to make a smooth paste.
Stir in the egg yolk, followed by the golden syrup, butter and salt to give a glossy sauce.
Keep warm over a very low heat.
Heat a frying pan over a medium heat and add a little butter.
Spread evenly with kitchen paper, removing any excess.
Pour in enough batter to cover the pan very sparsely, as palatschinken should be ultra-thin.
Cook for 1-2 minutes until the underneath is lightly golden and starting to crisp at the edges.
Flip over and cook for 1 minute or until lightly golden.
Keep the pancakes warm and repeat with the remaining batter to make eight palatschinken, adding more butter to the pan as necessary.
To serve, put 1-2 tablespoons of the walnut filling on to each crêpe, roll it up and pour over the warm chocolate sauce.