Noisettes Chocolat Supreme
Source: University of Connecticut
Amp up your dessert menu with this semisweet chocolate crepe filled with bananas and strawberries.
Ingredients
Le Petit Crepe Batter
Yield: 20 12-inch crepes
4 large eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tbsp. melted butter
1 tbsp. sugar
Food release food spray
Noisettes Chocolat Supreme
1 12-in. crepe
3 tbsp. Nutella or Justin's Chocolate Hazelnut Spread
1/2 sliced banana
1 oz. sliced strawberries
Sliced strawberries and bananas for garnish
1 dollop whipped cream
2 tsp. confectionary sugar
1/2 tsp. chocolate curls
Steps
Le Petit Crepe Batter
- In blender or food processor, combine all ingredients except food spray and blend for 10 to 15 seconds. Place crepe batter in refrigerator for 1 hour. Batter will keep up to 3 days.
- Coat crepe maker or fry pan with food spray. Pour 2 ounces of batter into center of pan and swirl to spread evenly. Cook for 20 to 30 seconds and flip. Cook for another 10 to 15 seconds and remove from pan and place on parchment paper. Lay crepes out flat to cool. Continue until all batter is gone. After crepes have cooled, stack with layers of parchment paper in between, wrap in bag and store in refrigerator for several days or in freezer for up to two months. Thaw crepes completely before pulling apart.
Noisettes Chocolat Supreme
- Place crepe on hot 350°F griddle and heat both sides.
- Pipe out Chocolate Hazelnut Spread in center of crepe.
- Layer sliced bananas and sliced strawberries over Chocolate Hazelnut Spread.
- Fold crepe like burrito and place in serving container.
- Top crepe with sliced bananas and strawberries, dollop of whipped cream, sprinkle of confectionary sugar and chocolate curls.