The bride requested a crepe bar. After testing six different crepe recipes (mastering the art, joy of cooking, martha stewart, alton brown, epicurious, & a French book), I went for the epicurious crepe. Why? Because it was the sturdiest crepe I could find. A friend and I made over 400 crepes, froze them, and reheated them at the reception on crepe griddles. The menu included:
Sweet Crepe-filled with tossed berries, topped with berry sauce and whipped cream.
and a Savory Crepe-thinly sliced ham, jarlsburg cheese, and fresh spinach (vegetarian version-just the cheese and spinach) topped with a bechamel.I can not tell you how much I enjoyed this project. I loved every minute of it. I loved getting up at 5:30 in the morning to fire up the crepe griddle. I loved creating a berry sauce with just the right amount of vanilla and preserves. I loved inviting friends over as test groups to find the best way to fold and serve crepes. I loved learning about stainless steel cream whippers (my my, they are fancy-pants). I loved designing the crepe stations at the wedding reception.
I loved watching people eat the crepes. And the best part? I loved fixing "crepe kits" for the bride's family and friends so their crepe-venture could continue. I loved it all.
And a special thanks to H, who took the time to document the whole thing. You are a dear.
15 comments:
Let me just pick my jaw up off the floor for a second to congratulate you! 400 crepes without the conveniences of an industrial sized kitchen! You are a chef extraordinaire in the truest and most French sense of the word. I've got two daughters who will be getting married in about 15 years... Can I book you now?
Wow! That sounds so delicious. I wish I were closer so I could have been involved in all of the testing. I want all of your recipes if you're sharing.
And I think that we're coming up that direction in July for NBER. We'd love to see you one evening if you're around and free. I'd also love advice on good places to see and go with kids.
Becca, that sounds even crazier than 500+ empanadas! How long did it take to warm the crepes before serving, and were there just the two of you to do it and assemble the crepes? They look beautiful, and I'm sure they were AMAZING.
However yummy you are imagining these crepes, take it up 3 notches and then you are close. Becca, to quote Chitty Chitty Bang Bang, they were truly scrumptious.
Pamela, we had four Tibos crepe griddles at the station, and one lady behind each crepe griddle taking orders. Because there were four different stations, there were very little, if any, lines. Secondly, it took about 10-15 seconds to warm up a crepe. By the time the crepe reached the griddle it was practically thawed (crepes freeze beautifully. I just separated each one with pieces of parchment paper. As the crepe warmed on the griddle, the crepe chef was putting toppings on. By the time she was finished, there was a hot, fresh crepe ready to plate.
Heavens, Becca! You are amazing!! Can you say mouthwatering? And testing all the recipes. . .you're your own little Cook's Illustrated here! I'm busting my buttons with pride for your accomplishments darlin'! How I wish I could taste that berry crepe right now :)
You are amazing! I wish I could have helped you. Maybe next time. Congratulations and you make catering sound fun and not stressful. I have so much to learn from you.
Oh, and here I thought that it wasn't possible to admire you more than I already do. How do you do it all, and with such aplomb. I wish that I could have been there to see it (and taste it). Next time, call me!
I agree with Heather, I 'sacrificed' myself in the name of science and was a tester of the said crepes. They were amazing, Becca you are a genius, pulling this off and making it fast and amazing!
Becca- I am soooo proud of you! I wish you could make some crepes for me in Utah . . . .
WOW! Congrats!
That is a HUGE feat...
I WANT ONE RIGHT NOW!
Done! While you are making a few crepes for those of us who lust after all your wonderful recipes, I pledge to personally watch over your adorable children with TLC; my kitchen is always open to you, Becca, but you already know that. I love you, and I admire and respect your ingenuity, your creativity, your wisdom, and your skills......which are many!
Love, Mom
Oh my gosh! Those look so good! And I'm really really hungry right now--what torture! Will you please make these for me the next time I see you? Way to go, you little powerhouse.
My, my, how impressive! Not just a wonderful cook, but a caterer! That's exactly how Martha Stewart got her start! -- Ellen
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