MAX BRENNER RECIPES

Banana Hazelnut Crepe

Amt

Unit

Ingredients

1

each

Sweet Crepe (prep)

1/3

cup (2.1 oz)

Warm Nutella

0.25

cup (1.25 oz)

Milk Chocolate Chunks

1

each

Banana, Sliced into 1/4 inch discs

1

purple disher

Crunchy Hazelnut Bits

0.5

oz

Granulated Sugar

1

purple disher

Chocolate Waffle Balls

1

oz

Milk Chocolate Ganache

1

yellow disher

Dulche de Leche Ice Cream

5

shakes

powdered sugar

Procedures

1. Spread Nutella on 1/2 of a crepe shell. 2. Using a squeeze bottle, fill 1/2 of crepe with warm Nutella. Use a zig-zag motion to make a checkered filling, careful not to use any more than 1/3 cup of Nutella. 3. Sprinkle milk chocolate chunks evenly over Nutella. Do not use more than 1/4 cup. *Not every space needs to be filled in, keeping in mind that folding the crepe 4. Cut banana into 1/4" discs and spread evenly over chocolate.

5. Sprinkle crunchy hazelnut bits evenly over bananas.

6. Fold crepe into a triangle.

8. Fill tapas with wafer balls and place at 4 o'clock. 7. Place crepe on a sizzle platter and sprinkle with granulated sugar, then caramelize with a blowtorch. Place crepe on 11" round plate. Sprinkle with

9. Fill flask with milk chocolate ganache and place at 6' o'clock.

10. Place 1 scoop dulce de leche ice cream in a tapas and place at 8 o'clock.