Serves 8
Filling
• ½ cup milk
• ¾ cup sugar
• 1 Tbs. butter
• 2 cups coarsely ground walnuts
• ½ tsp. cinnamon
• ¼ tsp. almond extract
• 2 tsp. rum
• ¾ cup fine dry bread crumbs
• grated rind of 1 lemon
Sauce
• ½ cup strong coffee
• 6 oz. semisweet chocolate
• ½ cup sugar
• 3 Tbs. butter
• 2 Tbs. brandy
• 16 medium-sized, pale crêpes
• butter for the pan
• garnish: walnut pieces (about ¾ to 1 cup)
1. Heat the milk to scalding and stir in the sugar and the butter. As soon as the butter is melted, add the liquid to the ground walnuts, along with the remaining ingredients for the filling. Stir well until everything is thoroughly combined. The mixture should be quite thick.
2. To make the sauce, heat the coffee and chocolate in a small, heavy-bottomed saucepan, until the chocolate is melted. Add the sugar and butter and stir gently over medium-low heat until the sugar is dissolved and the butter is melted. The sauce should be glossy and smooth.
3. Remove the sauce from the heat and let it cool for a few minutes. Stir in the brandy. The sauce can be kept warm for a short while over very low heat, or it can be reheated just before serving.
4. Place about 2 level tablespoons of walnut filling on a crêpe and spread it out in a small oblong shape, about 3 inches by 1 inch. Fold the sides of the crêpe over the filling, then fold over the ends to make an envelope, snugly fitted around the filling. When all the crêpes are filled in this manner, sauté them in a little butter for several minutes on each side until they are golden-brown and hot through.
5. Place 2 of the hot crêpes on each dessert plate and spoon a few tablespoons of the hot chocolate sauce over them. Garnish each serving with a few walnut pieces and serve immediately.
