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Cabarrus Magazine

Breaking Bread: Crepe Fanfare 

May 01, 2017 08:30AM ● By Jason Huddle

Breaking Bread: Crepe Fanfare


2 cups flour

2 Tbsp. sugar

1 Tbsp. butter, melted

½ tsp. salt

2 cups milk

3 eggs

2 cups whipped cream

1 tsp. lemon zest

1 tsp. orange zest

1 tsp. vanilla extract



8 strawberry slices

8 banana slices

1 tbsp. chocolate sauce

1 Tbsp. honey

1 Tbsp. caramel sauce

1 Tbsp. Nutella

4 Tbsp. whipped cream



Sift the flour into a mixing bowl and make a well in the center. Crack each of the eggs inside the well; add the salt and sugar. Whisk the eggs within the well while adding small amounts of flour from the perimeter. Add milk slowly while continuously whisking to avoid flour clotting. Once the dough is smooth and not very thick, add the warm, melted butter. Once the dough has a shine to it, take a scoop of the dough and pour it into the center of your crepe maker or sautee pan. Make a clockwise, circular movement, spreading out the dough until it reaches the size crepe desired. If you use a sautee pan, tilt it slightly to spread the dough around the bottom. 


Crème Chantilly (Filler)

In a mixing bowl, combine the whipped cream, sugar, vanilla and all the zests. Mix at low speed first, then high speed until it becomes firm. Put it in a piping bag and place it in the refrigerator for later use. 


Fold the crepe in half, then spread chocolate sauce, honey, Nutella and caramel sauce over it. Put the strawberry and banana slices over the spread. Cover with the Crème Chantilly. Fold the crepe again to form the shape pictured above (makes seven 16-inch crepes). Bon Appetit!

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