For the batter
Grated lemon zest
75ml carbonated water
For the filling
125ml double cream
120g crushed walnuts
120g chopped walnuts
1 heaped tbs grated orange zest
For the sauce
3 egg yolks
2tbs unsweetened cocoa powder
Make a classic batter with eggs, milk, vanilla, salt, lemon zest and flour. When smooth, fold in the water and rest 30 minutes. Heat a pancake pan, brush with oil and pour in a little batter. Cook each pancake about one minute and keep hot.
For the filling, boil the cream and sugar. Stir in the other ingredients and simmer till blended - about three minutes.
For the sauce, dissolve the couverture in milk. Off the heat, whisk in the yolks, then the sugar, cocoa, butter and rum. Do not cook, but serve warm.
To serve, spread filling on the crêpes and either fold or roll. Melt a little butter in a frying pan and heat each pancake through. Pour a little chocolate sauce over them and, to garnish, dust with icing sugar.