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

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources