Crepes 3 ways second seating - 25 Jul 2026

This cooking demonstration with Chef Duncan is an engaging, high-energy session that showcases the versatility of crepes—transforming them from a simple batter into three standout dishes: a hearty breakfast, a savory comfort meal, and an indulgent dessert. Chef Duncan begins by introducing the foundation of all three recipes: the crepe batter. With a mix of precision and approachable tips, he walks the audience through achieving the perfect consistency and demonstrates proper pan technique—tilting and swirling to create thin, evenly cooked crepes with lightly golden edges. He then moves the Western omelet crepe. Chef Duncan narrates each step—sautéing peppers and onions until fragrant, folding in diced ham, and gently scrambling eggs to keep them soft and fluffy. He emphasizes timing and heat control, then layers the filling into a warm crepe with melted cheese, folding it neatly while explaining how to keep everything cohesive without overstuffing. Next up is the pulled chicken crepe, where the tone shifts to bold, savory flavors. Chef Duncan showcases pre-prepared, slow-cooked pulled chicken, tossing it in barbecue sauce. He contrasts this richness with a quick, vibrant slaw made on the spot, explaining how acidity and crunch elevate the dish For the finale, Chef Duncan transitions to the sweet side with chocolate strawberry crepes. He demonstrates how to spread chocolate evenly across the crepe, layer fresh strawberries, and add whipped cream for balance. Finishing it with a drizzle of chocolate and a dusting of powdered sugar, to create a “wow” moment.