Recipe courtesy of Bal Arneson
Episode: Bungee Jumping
Print
Total:
45 min
Active:
45 min
Yield:
3 servings
Level:
Easy
Total:
45 min
Active:
45 min
Yield:
3 servings
Level:
Easy

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. 

Cook's Note

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

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mascarpone Amaretti Cup

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crepes

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chocolate Crepes

Recipe courtesy of Laura Calder

Caravan Crepes' Sweet Chocolate Mousse Crepe

Recipe courtesy of Caravan Crepes

Chocolate Crepes with Fresh Strawberries

Recipe courtesy of Emeril Lagasse

Joe David's Chocolate-Hazelnut Crepes

Recipe courtesy of David Rocco

Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

Recipe courtesy of Tyler Florence

Saigon Crepes with Vietnamese Table Salad and Cilantro Lime Dipping Sauce

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here