Walnut filling :

• 1/3 cup (85 ml) raisins
• 2-3 tbsp (30-45 ml) rum
• 5 tbsp (75 ml) butter
• 1 cup (250 ml) very finely chopped walnuts or cashew nuts
• ¾ cup (185 ml) sugar
• few drops vanilla extract
• ¼ cup ( 60 ml) heavy cream

Chocolate Sauce :

• 4 oz (110 g) dark or semisweet baking chocolate
• 2 tsp (10 ml) cornstarch
• 1 cup (250 ml) milk
• 2 tsp (10 ml) sugar
• ¼ cup (60 ml) cream
• ½ tsp (2 ml) cinnamon

Crepe Batter

• 1 cup (250 ml) all-purpose flour
• ½ tsp (2 ml) salt
• 1 egg
• 1 ¼ cups (310 ml) milk
• oil for frying

Procedure :

1. To make walnut filling: soak raisins in rum for 15 minutes. Soften the butter and blend in walnuts, sugar, vanilla and cream. Mix well, then add rum and raisins.
2. To make chocolate sauce: break chocolate into small pan and add ¼ cup 60 ml) cold water. Stir over gentle heat until melted and smooth. Blend cornstarch with a little of the milk and stir into chocolate with sugar and remaining milk. Gradually bring to a boil and simmer for 5 minutes, stirring. Remove from heat and stir in cream and cinnamon.
3. To make pancake: sift flour and slat into a bowl. Add egg and half of milk and beat thoroughly until smooth. Mix remaining milk and beat until bubbly.
4. Put oil for frying in a heat proof jug. Put a little of oil into a 6 inch (15 cm) frying pan over fairly high heat. Tilt pan to coat with oil, then pour any excess back into jug.
5. When pan is hot, pour in a little batter, tilting pan to thinly coat base. Cook quickly, shaking pan and loosening edge of pancake with a metal spatula until underside is golden brown. Turn pancake and cook other side.
6. Slide cooked pancake onto a plate and keep warm, covered with a second plate. Repeat with remaining batter, to make 8-10 pancakes.
7. Put a little of walnut filling onto each cooked pancake, roll up pancakes and transfer to a heated serving dish. Cover and keep warm.
8. Gently reheat chocolate sauce and pour over pancakes. Serve while hot.

Makes 4 servings.