This classic Hungarian dessert consists of thin crêpe-like pancakes that are filled with a sweet walnut filling and served doused in warm chocolate sauce. The filling is traditionally prepared with ground or crushed walnuts, and it is often enriched with citrus zest, rum, cinnamon, and raisins.

The origin of this classic is associated with Károly Gundel, a famous Hungarian restaurateur who initially served the pancakes at the renowned Gundel restaurant in Budapest, though it is believed that he had attained the recipe from Ilona Matzner, a wife of the famous Hungarian writer Sándor Márai.

Throughout the years, the dessert has been adapted and incorporated into traditional Hungarian cuisine, and its variations are found throughout the country. The pancakes are usually folded into quarters or rolled up, and they are often served flambéed.