Recipe courtesy of Bal Arneson
Episode: Bungee Jumping
45 min
45 min
3 servings
45 min
45 min
3 servings


  • 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 


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. 

Cook's Note

These crepes are slightly thicker then a regular crepe and thinner than a pancake.


Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:



Recipe courtesy of Debi Mazar and Gabriele Corcos


Recipe courtesy of Alton Brown


Recipe courtesy of Tia Mowry

Apple Crepes

Recipe courtesy of Emeril Lagasse

Crepes Suzette

Recipe courtesy of Alton Brown

Sweet Crepes

Recipe courtesy of Dave Lieberman

Nutella Crepes

Recipe courtesy of Jeffrey Saad

Asparagus Crepes

Recipe courtesy of Planet of the Crepes


So Much Pretty Food Here