Battle Crepes! This is our first ever food battle. We chose crepes. Lollie did a lemon raspberry pots de creme (similar to creme brulee) crepe with a white chocolate gnache with macadamia nuts on top. I did a pecan bananna with marscapone/honey/pecan whipped cream. (Watch the video to see who won!)
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Carmelized Pecan Banna Crepe w/ Marscapone, Honey, Pecan Whipped Cream Topping
Creme Brulee Lemon Rasperry Crepe w/ White Chocolate Gnache & Macadamia Nut Topping
Pecan Banana Filling:
1 stick of unsalted butter
1 c. brown sugar
1/2 c. maple syrup (or regular)
2 tbsp. honey
2 tbsp. corn starch
1 tsp. vanilla
1/2 tsp salt
1 c. pecans, roughly chopped
4 ripe bananas, sliced
- Melt the butter, then in a bowl pour in all ingredients except pecans together. Whisk together untill smooth. Then add the cup of pecans. Pour mixture into a pan, bring mixture to a boil, then immedietly bring mixture down to medium heat. Add the sliced bananas. Cook for 2 minutes until bananas are soft. Then turn off and let cool for a few minutes before serving.
- Put a scoop of mixture on a crepe, fold, and dolop a heap of whipped topping on top. Top the crepe with some carmelized pecans, homemade or storebought. I just used store bought. Easy.
Marscapone, Honey, Pecan Whip:
2 c. heavy whipping cream
1/2 c. marscapone cheese
1/3 c. honey
1/3 c. powdered sugar
1 tsp. vanilla
1/3 c. pecans
- Proccess the pecans in a food processor until they are super fine.
Then whip the cream for 2 minutes on high, then add the marscapone cheese, honey, processed pecans, powdered sugar and vanilla. Beat until stiff peaks form.
Crepe Recipe: (we both used)
1 1/2 c. milk
2 tbsp. vegetable oil
1 1/2 c. flour
1/8 tsp. salt
- Whip crepe ingredients in a blender and blen on high until mixture is smooth. Prepare crepes using a crepe pan or small skillet.
Lemon and White Chocolate Pots de Creme:Adapted from Giada De Laurentiis
This recipe is originally designed to make four individual servings. Below is the original recipe and I have added my changes is parenthesis. (*)2 (3 1/2-ounce) bars white chocolate chopped into 1/4-inch pieces (recommended: Lindt) 3/4 cup heavy cream 1/4 cup whole milk4 egg yolks1 tablespoon sugar1 1/2 teaspoons lemon zestPinch fine sea salt1/2 cup fresh raspberriesSpecial equipment: 4 (4-ounce) ramekins or custard cups (*for the crepes I used one 16 oz. corningware ceramic baking dish).- Put an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Put the white chocolate in a medium bowl. Set aside. In a small saucepan, over low heat, add the cream and milk and heat until hot but not boiling. Pour the cream mixture over the chocolate and stir until smooth. In another medium bowl, whisk the egg yolks, sugar, lemon zest, and salt together until smooth. Slowly whisk the cream mixture into the egg mixture until smooth. - Ladle the custard into 4 (4-ounce) ramekin (*Or large ceramic dish). Arrange the ramekins in a larger baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the ramekin. Bake for 30 minutes (*add an additional 20 minutes if using the 16 oz. dish) until the custard is almost set and still slightly soft in the center (custard will still look unset when you take it out of the oven, and set as it cools). - Let the ramekin cool for 30 minutes in the baking dish. Remove the ramekins from the water and place saran wrap directly over the top of the custard to prevent a "film" from forming. Refrigerate for 3 hours or up to 1 day. - Garnish with fresh raspberries and serve.
White Chocolate Ganache:1 lb. White Chocolate2 cups Heavy Cream1/2 cup Powdered Sugar 1/8 tsp. SaltIn a large saucepan bring cream, sugar, and salt to a boil. Remove from heat. Add chocolate, let sit for 1 minute without stirring. Whisk until smooth. Chill for 1 hour, stirring occasionally. Assembling The Crepe:CrepesPots de CremeGanacheMacadamia NutsWhipped Cream- store bought of homemadeRaspberriesPut Macadamia nuts in a ziplock back and smash with a meat tenderizer or rolling pin. Spread a generous spoonful of the Pots de Creme mixture on the crepe, next add raspberries and whipped cream. Fold the crepe and drizzle the top with the ganache. Finish by sprinkling with macadamia nuts.