Palacsinta (Hungarian Crepes)


Almond Filling:
  1. Combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan.
  2. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy.
  3. Allow it to cool slightly before filling the pancakes.

Chocolate Topping:
  1. Combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts.
  2. Remove the pan from the heat and add the butter, stirring until melted and combined.
  3. Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter (10 to 15 total, depending on their size.)
  4. Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the topping.