Noisettes Chocolat Supreme

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
20 12-inch crepes

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

  1. 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.
  2. 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

  1. Place crepe on hot 350°F griddle and heat both sides.
  2. Pipe out Chocolate Hazelnut Spread in center of crepe.
  3. Layer sliced bananas and sliced strawberries over Chocolate Hazelnut Spread.
  4. Fold crepe like burrito and place in serving container.
  5. Top crepe with sliced bananas and strawberries, dollop of whipped cream, sprinkle of confectionary sugar and chocolate curls.
Source: University of Connecticut

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources