Crepes with Banana and Chocolate-Hazelnut Ganache with Tangerine Brown Butter and Hazelnut Ganache
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By Bobby Flay - Fabulous Food Show 2009
Skill Level: |
Intermediate |
Category: |
Desserts |
Servings: |
12 servings |
Introduction:
Ingredients:
Crepes:
2 large eggs
2 large egg yolks
2 tablespoons granulated sugar
1 cup whole milk
¾ cup AP flour
3 tablespoons unsalted butter, melted and slightly cooled
Nonstick cooking spray
2 ripe bananas, peeled and sliced
Hazelnut Ganache:
7 ounces heavy cream
½ cup hazelnuts, toasted and skins removed and coarsely chopped
8 ounces semisweet chocolate, coarsely chopped
Tangerine Brown Butter:
1 ½ cups tangerine or Clementine or orange juice
3 tablespoons sugar
Zest of 1 tangerine or Clementine or orange juice
1 stick unsalted butted, softened
Pinch of salt
Instructions:
Crepes:
1. Whisk together the eggs, yolks and sugar in a medium bowl until smooth, Whisk in the milk until combined.
2. Add the flour and mix until just smooth, stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature. Batter can be made 4 hours in advance and stored covered in the refrigerator.
3. Line a large plate with parchment paper or wax paper. Heat a cast iron crepe pan or 8-inch nonstick skillet over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared lined plate. Repeat with remaining batter, placing parchment paper between crepes.
Hazelnut Ganache:
Combine cream and hazelnuts in a small saucepan over medium heat, bring to a simmer, turn off the heat and let the mixture steep for 30 minutes. Strain into a bowl, return the cream to the saucepan and bring to a simmer.
2. Place the chocolate in a medium bowl, add the hot cream, let sit for 30 seconds then gently whisk until smooth. Let sit at room temperature until firm enough to spread or cover and place in the refrigerator until slightly chilled and firm enough to spread.
Tangerine Brown Butter:
1.Combine the tangerine juice and 1 tablespoon of sugar in a medium sauté pan over high heat and cook until reduced to about ½ cup. Transfer to a bowl, add the zest and let cool to room temperature.
2. Stir together the butter and remaining 2 tablespoons of sugar in a medium bowl. Stir in ¼ cup of the reduced citrus juice and salt and mix until combined.
3. Heat the butter in a small saucepan until slightly caramelized.