For the nut pancakes, melt butter, stir with flour, milk, sugar and salt to a smooth dough. Bake thin pancakes and keep warm.
Briefly boil the ingredients for the nut filling in milk.
Melt chocolate in a water bath and stir with liquid whipped cream until a thick (or, if desired, narrow) sauce is formed. Stir in rum.
Spread the pancakes with the filling, roll them up, pour the sauce over them and serve with whipped cream.
P.S.: Palatschinken = pancakes (wafer-thin), Schlagobers = whipped cream, Kl=coffee spoon, Msp.=knife tip.
From the recipe collection of Andreas Kohout
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