Palacsinta (with Optional Gundel Filling)

Method

Tap a step when it's done.

1. 1Combine the flour, sugar and salt in a bowl. Whisk in the eggs and milk until you have a thick, lump-free batter, then whisk in the sparkling water and oil until it's pourable, like thin cream. Rest for 20 minutes.
2. 2Heat a 22-24 cm nonstick pan over medium heat and wipe it with a little oil. Pour in half a ladle of batter and swirl the pan straight away to coat the base thinly.
3. 3When the edges lift and the underside is lightly spotted brown (about 1 minute), flip and cook the other side for 30 seconds. Stack the crêpes on a plate and keep covered; you'll get about 12.
4. 4For plain palacsinta, spread with jam and roll up, or fold into quarters and dust with powdered sugar; you can stop here.
5. 5For the Gundel filling, stir the walnuts, sugar, drained raisins, orange zest and milk in a small saucepan over medium heat for 3-4 minutes until it forms a moist, spreadable paste.
6. 6For the sauce, heat the cream until just boiling, take it off the heat, add the chopped chocolate, wait 1 minute and stir until glossy.
7. 7Spread 1 tbsp of filling on one quarter of each crêpe and fold in half, then in half again into a triangle. Serve two per plate with warm chocolate sauce poured over.