Which Hungarian chef created the Gundel crêpe?

Károly Gundel created the Gundel crêpe.

Known in Hungarian as Gundel palacsinta, the dessert is a crêpe-like pancake filled with ground walnuts, raisins, rum, and often lemon zest. It is served with a dark chocolate sauce made with ingredients such as egg yolks, cream, and cocoa; restaurant presentations may flambé the crêpe for dramatic effect.

Károly Gundel was a Hungarian restaurateur, cookbook author, and major popularizer of Hungarian cuisine. In 1910, he took over the Wampetich restaurant in Budapest’s City Park, which later became the Gundel restaurant. The crêpe became one of the establishment’s signature dishes and eventually took his surname.

The dish is sometimes confused with ordinary palacsinta, the broad Hungarian family of pancakes, or with Austrian palatschinken. Those are related pancake styles, but the walnut-rum filling and chocolate sauce identify the Gundel version. The original restaurant recipe has traditionally been described as secret, while many home versions adapt the proportions and omit flambéing.