Fennel Crepes with Chocolate and Fresh Fruit

Name: Fennel Crepes with Chocolate and Fresh Fruit
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 3 servings
Ingredients: 1 cup heavy whipping cream; 3 tablespoons sugar; 2 cups milk; 1 cup all-purpose flour; 1 large egg; 1/4 teaspoon salt; 1 teaspoons fennel seeds; 1/2 teaspoon green cardamom powder; 1 1/2 cups chocolate chips; 3 tablespoons unsalted butter; 2 cinnamon sticks; 6 cardamom pods; 1 pint strawberries, sliced; 2 kiwis, peeled and sliced; 1 pint fresh raspberries; Confectioners' sugar, for dusting

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Level: Easy

Total: 45 min
Active: 45 min

Yield: 3 servings

Level: Easy

Total: 45 min
Active: 45 min

Yield: 3 servings

Ingredients

1 cup heavy whipping cream

3 tablespoons sugar

2 cups milk

1 cup all-purpose flour

1 large egg

1/4 teaspoon salt

1 teaspoons fennel seeds

1/2 teaspoon green cardamom powder

1 1/2 cups chocolate chips

3 tablespoons unsalted butter

2 cinnamon sticks

6 cardamom pods

1 pint strawberries, sliced

2 kiwis, peeled and sliced

1 pint fresh raspberries

Confectioners' sugar, for dusting

Directions

Watch how to make this recipe.

Combine the whipping cream and sugar in large bowl. Beat with a whisk or hand mixer until soft peaks form. Place in the refrigerator until ready to serve.
In a large bowl, whisk together the milk, flour, egg and salt until smooth. Stir in the fennel and cardamom powder. Let sit for 5 minutes.
Melt the chocolate and 2 tablespoons of the butter in a double boiler over low heat. Stir in the cinnamon sticks and cardamom pods. Once chocolate is melted, turn off the heat and let sit until ready to use.
Heat a large nonstick skillet or cast iron griddle over medium heat. Lightly grease the pan with some of the remaining butter. For each crepe, ladle about 3 tablespoons of the batter into the skillet or griddle and spread to 4 inches in diameter. Depending on the size of the griddle or skillet, you should be able to make 3 to 4 crepes at a time. Cook the crepes until lightly browned on the bottoms, about 2 minutes. Gently flip the crepes and cook until golden brown, about 2 minutes longer. Stack the crepes on a plate and repeat with the remaining batter, making sure to butter the pan between batches. You will need 12 crepes.
To assemble: Spread about 2 teaspoons of the melted chocolate on a crepe and arrange some sliced strawberries on top. Place a second crepe on the strawberries. Spread 2 teaspoons of the chocolate on the second crepe and arrange some kiwi slices on top. Place a third crepe on top of the kiwis. Spread 2 teaspoons of the chocolate on the crepe and arrange some raspberries on top. Place a fourth crepe on the raspberries. Make 2 more stacks in the same way. Dust the stacks with confectioners' sugar and garnish each with a dollop of whipped cream.