Crepe Creation 1: Banoffee

There are a few steps that need mastering at this stage. Broken down into 3 stages:

1.    Perfecting the crepe
Thin and delicate
Soft and pliable
Taste – balanced
Golden colour
The right size

2.    The base filling
Needs to be light but substantial
Sturdy and good texture
Whipped cream (Chantilly Cream) Custard (Crème Pattisiere) or a combination of both

3.    Toppings and Flavours
Recipe Development
Textural and fun

Optimal temperature
Best style knife to cut cake
Cake toppers for occasions
Decoration and design

Banoffee Crepe Cake

Base: Vanilla Crepe (Alton Brown Recipe)
Filling 1: Whipped Cream
Filling 2: Salted Caramel
Fruit: Banana
Topping: Peanut Butter Oat Crumble

Crepe: Recipe by Alton Brown, mixed in a blender, there were a few lumps but strained them out. Let rest at room temperature for 45 minutes, consistency of thick cream, on the heavy side. Added 2 tsp of sugar for sweetness.
Pan: Medium sized pan, a touch on the large size. Low-medium heat was fine at the beginning, but got hot at the end of cook. Batter was too thick, so didn't spread all over before setting. Hand swirl action.
Yield: 12 crepes
Butter: Used a small touch before each crepe, was also in the batter.

Base Filling: Used whipped cream with sugar and vanilla. Used Tupperware mixer, but not airy enough. Texture was kind of heavy, used a whole punnet of cream (around 300ml) Taste not rounded but not sweet either, very creamy.
Overall: Good combination of flavours, not to sweet, but could do with more banana flavour and crepes need to be less thick and overpowering.

Improvements for next time:
1.     Use a thinner crepe recipe
2.     Try Crème patisserie as a filling
3.     Try a smaller pan, on a lower, steady heat (wait for pan to preheat)
4.     Melted butter and oil to grease with a brush
5.     Rest crepe batter in the fridge

6.     Taste notes: more fillings, 2 bananas next time instead of 1, cookie crumble was a stroke of genius.

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