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Fennel Crepes with Chocolate and Fresh Fruit

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 3 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Fudge Factor

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