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Crepes at midnight

I'm thinking some sort of crepes at my New Year's Eve party. Is there anyway the crepes can be made ahead of time?

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  1. You can make them a day or two ahead and stack layered between waxed paper and tightly wrapped and refrigerated until needed.

    7 Replies
    1. re: Candy

      Sorry to ask the obvious, but what is the best way to warm them up? TIA

      1. re: Robbie711

        I need more info. What are you going to do with them? How are you serving?

        1. re: Candy

          Candy, I'm new to this, do you have any recommendations? I could go with sweet and savory.

          1. re: Robbie711

            A couple of my favorite crepe fillings have been Nutella and lemon curd (not together!).

            1. re: Robbie711

              Okay, do you want some thing desserty or savory? Crepes can be served either way. If it is supposed to be sweet you can even do something classic like Crepes Suzette which are not filled but spread with an orange butter, heated in a chfing dish and flambeed. Though playing with fire if everypne has been drinking might not be a good idea. Check out the crepes recipes at Epicurious for some ideas. The actual crepes are just very thin pancakes and can be served in many different ways.

              1. re: Candy

                I was actually thinking about having dessert crepes, but was looking for something that didn't need fussing at the last minute. You're right about the concern that Crepes Suzettes might actually bring in the New Year with a real blast! Thanks for your help (I could use all I can get).

                1. re: Robbie711

                  Flambe is nothing to be afraid of, just make sure you have a fire exting. near by..it would definitely be a wow dessert..just do it before you start drinking

      2. Totally. And depending on how you want to fill them (assuming you want to), you might be able to do that a few hours ahead too.

        1. If you were to fill them with ice cream, seems to me that you could stuff the crepes ahead, freeze, and take them out shortly before serving. Guests could ladle on a choice of toppings. Does that sound like it might work.

          3 Replies
          1. re: onefineleo

            Yes, fabulous idea!!! Have you tried something like this before?

            1. re: Robbie711

              Yes, and it didn't work at all (only kidding).

              1. re: onefineleo

                I don't know about this. To me, with crepes texture is almost everything and a partially frozen crepe doesn't sound too appealing. Maybe you could make sure to serve it with warm sauces.

          2. I prepare crepes ahead, and also the filling (i.e. chicken curry). Then put them together when ready, and bake for say 20 min. to heat. Sprinkle with cheese, sauce or nuts. Easy.

            1. I would make a crepe cake-- basically you slather each crepe with Nutella (or a nice chocolate sauce) and layer them into a cake. Then top before serving with a final drizzle of chocolate sauce and some whipped cream. This would be the ultimate no-fuss. You might want to look around for tips on how to slice it so it stays pretty.

              Re-heating crepes is not so bad, but you will have to stand by the stove. Just put the crepe in a warm crepe skillet and flip once until heated through.

              4 Replies
              1. re: Procrastibaker

                This idea is very intriguing--anyone else try something like a "crepe cake"?

                1. re: Robbie711

                  Yeah, I did a couple years back. Assuming you're a decent crepe-maker, it's one of the easiest things you can make, plus everyone thinks it's really cool.

                  I like to sprinkle chopped toasted nuts along with the filling in between the layers. It's best to keep the filling simple - Nutella, sweetened cream cheese or my favourite, sweet chestnut paste.

                  1. re: Robbie711

                    Yes! And it is delicious. After one of our local restaurants added it to their dessert menu, I tried it at home. Make our crepes in advance and freeze. The day of, layer your crepes with a pastry cream (I make one flavored with Kirsch) Drizzle some warmed, not hot, preserves thinned with the same liqueur on top of the cream. Make about 21 layers of crepe. Refrigerate wrapped in Saran until serving. Dust with Confectioner's sugar and mark the top with a knife. At the table, but into wedge shaped portions.

                    1. re: Fleur

                      Oh that sound really wonderful. Thanks for the advice. Would you mind sharing your pastry cream recipe w/Kirsch if it's not too much trouble? Also, what flavored preserves do you use. TIA!

                2. Hi Robbie,
                  My nephew who has been in France now for 25 years, sent to me a fail proof recipe. The trick is to make the batter the night before and then yes you can just stack them placing wax paper in between the crepes and refrigerate them. They warm up nicely when making them with the fillings.

                  He served them as well for his New Years Eve party and gave me several ideas for fillings.
                  The thing with making crepes I found is that I made them one at a time, be asking each person their choice of filling.
                  Savory
                  Swiss cheese and ham
                  spinach and fontina
                  tomato and fontina
                  tomatoe sauce,thyme, onion, tuna and grated guyere
                  ham with mushrooms, gruyere
                  asparagus and bechemel

                  Sweet
                  Nutella
                  Cinammon Apple/raisin with a little armagnac
                  Raspberry/Bing Cherry or Apricot preserves dusted with powdered sugar
                  Choclate with Grand Marnier
                  But what is nice is that you can make the same kind ahead of time in a casserole.
                  Wolfgang Puck's cookbook, "WP Makes it Easy" has a crepe dish that is served in a casserole dish, you sort of lean them on each other, it looks beautiful. "Crepes with lemony Cheese Filling" - so it is intended for a gathering. I would think that it couldbe done with any of the fillings above or whatever you choose use, savory or sweet.

                  I saw a program a last year about a cake made entirely with crepes. Lady M's Mille Crepes, so I checked out their website.

                  There is a recipe for a crepe cake(doubt its the one they sell) or it can be purchased for around $65. You slice it like a cake.
                  The recipe on line is rather vague, but the cake calls for a stack of the crepes (the recipe does not say how many) to be stacked and then vanilla pastry cream in between and it sounds as though they drench it with a mix of heavy cream and kirsh with hazel nuts....On my list of things to try to do...
                  Good luck with your party, sounds wonderful to be serving such an elegant item!

                  9 Replies
                  1. re: chef chicklet

                    Thanks so much for all your helpful suggestions. These ideas are perfect (and another crepe cake one, also!!). The sweet ones seem the best to me and I'll look into Wolfgang Puck's cookbook.

                    1. re: Robbie711

                      I have a great, no-fail crepe recipe if you need it. Have made it zillions of times.

                        1. re: Robbie711

                          Here you go!
                          (I doubled this for a party I did for 12)
                          2 1/4 c. milk
                          2 c. flour
                          4 eggs
                          1 stick butter, melted and slightly cooled
                          2 T salt
                          add 1-3 T sugar for dessert crepes

                          1. blend dry ingredients and make a well
                          2. whisk in milk and eggs
                          3. add butter gradually
                          4. let rest 1 hour at room temp.

                          A few tips: I use a seasoned crepe skillet and lubricate it the first few times by wiping a paper towel dipped in veggie oil over it. A nonstick pan would work fine as well.

                          If the batter seems too thick (it should run smoothly off the spoon-- not dripping thin, but definitely not clumping), thin it with water not milk.

                          Some of my favorite fillings:
                          I do a tomato sauce adapted from Julia Child's MTAOFC that includes saffron and orange peel, then dollop goat cheese on top and bake and let people fill the crepes themselves.

                          Brie and fig jam

                          Last time we did a lamb-curry-raisin-pine nut filling which was supposed to be for a lamb pie on Epicurious-- it was very popular

                          Sauteed mushrooms and spinach with creme fraiche

                          You could also do buckwheat crepes with creme fraiche and smoked salmon

                          1. re: Procrastibaker

                            Thanks so much for this recipe and for the filling ideas! I'm going to use this recipe & I'll let you know how it turns out. This is a huge help.

                      1. re: Katie Nell

                        WOW--gorgeous dessert!!! It's a bit intimidating to try this, but I'll see. Thanks for the link!

                        1. re: Robbie711

                          This is a really lovely cake. Makes me want to make one for our New Year's partay.

                          Good luck with the crepes Robbie! I know they'll be great.

                      2. re: chef chicklet

                        Hi chef chicklet! I did end up ordering the crepe cake from Lady M's Mille Crepes in NYC which they Fed Exed to Boston the next day (very pricey) but totally worth it!! I lost steam when it came to pulling off crepes at midnight---so many other things to prepare---and this was a very elegant & delicious dessert. Maybe next time I could try actually making my own variety of crepes, but not for NYE--way too much going on at midnight to focus!! Thanks for all your input & for the idea of the Lady M cake. Happy New Year! Robbie711

                      3. Glad to find this link. I am doing crepes (along with other desserts) for my friend's baby shower on the 23rd. I'm doing all dessert crepes and also wanted something unfussy. AND, I went to a crepe party (savory and sweet) a few weeks ago and it was awesome. We had a great time and everyone loved it! We're doing:
                        Strawberries with dark chocolate
                        Nutella and banana
                        Pear and brie

                        1. I make them two days in advance, layer them with waxed paper, and chill. An hour or so before my guests arrive I fill them with fruit compote, fold them, and place them in a small stovetop braising dish that has been buttered. I tuck a few more pieces of butter between them. About 8-10 before I am ready to serve, I warm them up, douse them with a little brandy and light them on fire!

                          1. Thank you all for sharing your expertise--all your suggestions have been extremely helpful!

                            Robbie in Boston

                            1 Reply
                            1. re: Robbie711

                              Let us know how things turn out and have a happy New Year. WIsh I were invited!