- Y'all we should come have a seat.
We should start, you should start helping me now.
- No, no, no.
We're not gonna have a seat.
- Why?
- We saw that you need help.
And this is Iron Chef University.
- Yes.
- And we're here to help you.
- And in fact, it starts now, Kelly.
- Do you have a wand?
- Come with me.
- Go go go go go!
- [Kelly] Okay, okay, okay
I'm not good.
(audience cheers)
- This is for you.
- [Kelly] Okay okay .
- This is for me.
- Oh my God! That looks delicious.
- So we're gonna start.
- Okay.
- Because..
- What are we doing?
- Well, here's what we're doing.
All good chefs do research. [Kelly] We're jumping right in.
- All good chefs do research and we've done our fair share.
So I'm gonna make one of your favorites.
- [Kelly] Okay?
- Breakfast for dinner.
- I love breakfast for dinner!
- Marcus?
- And I'm gonna make one of your kids' favorites,
fried chicken and waffles.
- (crowd clapping) Heck yes!
- [Marcus] What are you gonna do?
- I am gonna make one your favorite dish of all time,
and favorite sandwich,
Monte cristo.
- [Kelly] You're gonna make a Monte cristo?
- You're gonna make it too.
- And you?
- I'm gonna introduce you to a bang.
I'm making a truffle bang.
But then I'm making you a turmeric sticky coconut rice.
- [Kelly] I love turmeric.
Turmeric is one of my faves. - And Gabby how about you?
- Okay.
- Well, since I know you have a really sweet tooth,
I'm gonna make a sweet quesadilla for you.
(crowd cheering)
- I love my job.
I love that like no person on earth
gets this much good food
put in front of them one day.
This is amazing.
Okay, let's start, let's start.
- Okay, so here's what you do.
We're gonna just turn your induction cooktop up
just a touch.
- Okay.
- So when you make a crepe,
just mix you batter like that.
- Okay.
- Okay I'm gonna do it and you're gonna follow along.
- It's looks so silky.
- My batter never looks this silky.
It looks clumpy and..
- Well that's why God invented strainers, Kelly.
You put it through the strainer.
- [Kelly] Oh totally, I do that at home all the time.
I use my strainer all the time.
- All right, so go straight into the center
but then swirl your pan straight away.
- [Kelly] Wait so wait, oh!
Well...
- Swirl swirl swirl swirl
- Swirl swirl, what the hell?
What do you mean? - Yeah, that's a lot.
- [Marcus] Yay1
- [Kelly] Okay, okay, okay.
(audience claps)
- Might be a little thick.
So we just pull a little of the excess off.
That's okay, that happens.
- I've already ruined it.
Oh shoot. - You have not, you have not.
So now crank your heat just a little.
- Okay.
- Okay and then
- So this is how you make a crepe.
- This is how you make a crepe.
- Okay.
- And then you can fill them both
with sweet and savory ingredients.
- Yeah.
- We're gonna do some with Mascarpone cheese.
- [Kelly] Okay.
- Orange, little orange liqueur
so it's like a Crepes Suzette.
- [Kelly] Okay.
- But here's the key.
See how it starts to bubble ever so slightly?
- [Kelly] Yes.
- Right, what you can do,
and I always say your fingers are your best instruments.
- Yeah.
- You might burn them a little,
but don't, you'll get used to it.
- That's okay.
- Okay, so you just kind of.. - Who needs digits?
- push, if you wanna put it down on the trivet you can.
Just push down a little and then eventually
- [Kelly] Oh shoot. - You're just able pick it up.
- You're really like putting your fingers in there.
Okay.
- Just drop straight over.
- Okay, no, I got it.
Get outta here.
Wait, wait.
Wait I got it, I got it.
I'm gonna do it.
- That's it.
(excited cheering)
- So the trick was, I had it too thick.
It's gotta be thin?
- It's gotta be nice and thin.
- Okay. Okay. Okay
- And then just give it like 30 seconds,
to shake your pan.
- Okay. - And then just,
You need a good non-stick piece of cookware of course.
- I can't even believe that I'm doing this.
Okay, so wait, so how do you fill it?
This is how you end up filling it?
- So then you fill it with the mixture.
- Okay. - And then it comes out.
You can either roll them like this one.
So this is done with a little bit of orange.
- It's like a little crepe burrito.
- So you get some of that orange segments.
Just put that over top. - Are we gonna try it or?
- Oh yeah, yeah.
And then you get a little of the sauce.
- Is this, I gotta be honest with you like this mine,
whenever I cook at home,
everything sticks to it.
So what's happening with this pan?
- Well, that's my pan.
It's called a DuraPan.
It's the best nonstick there is.
You need good nonstick.
- [Kelly] Oh, so the best cookware to buy
would be a chefs actually.
So yeah okay.
I'm gonna try this one, I'm gonna try it.
Okay.
- What do you think?
I'm not gonna just stand here on ceremony.
I'm gonna get in there as well.
- Oh my God, I just really love my job.
(crowd clapping) - How is it?
- For like 20 years of my career,
people didn't want me to eat
and now I get paid to do it.
(everyone laughing)
It's freaking awesome.