1. Whisk a smooth batter from the pancake ingredients and fry thin pancakes.
2. For the filling, mix the ground walnuts with the sugar, raisins and a little warm milk, then stir in the rum.
3. Fill the pancakes with the walnut cream and fold them.
4. For the sauce, melt the chocolate with the boiled cream and cocoa until smooth.
5. Serve the filled pancakes drizzled with the warm chocolate sauce.
Tip: Traditionally served flambéed.
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