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Crepes party strategy needed or can you pretend to be my husband?

While I was in line at the grocery store I was looking at the Food Network magazine and saw some recipes for a crepes party. Unfortunately, it was just recipes and no plan of how to host a crepes party. My idea is to make several dozens of crepes ahead of time, warm them up before the party and serve them from a warming tray or chafing dish. My friends (about 8 of us) and I usually have themed potluck style dinner parties, so I was thinking of having each guest bring one or two fillings. My first question is this a good idea or would crepes made at the party be better? The second question is should we have dessert crepes as well or do something else like chocolate mousse? I prefer make in advance menus as I have a small kitchen. However, I am not ruling out making crepes at the party because I can host the party at the condo club house. The dining room is kind of dated, but it has a larger kitchen and other facilities. I am used to talking it over with my ex, but he obviously won't be cohosting this shindig. Kindly reserve your comments if you are not fond of potlucks or Food Network. Thank you in advance.

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  1. I don't have a recipe in mind but definitely have seen multiple recipes that call for making the crepes ahead and then reheating. You could make them ahead and then have various fillings ready so people could customize them. Undoubtedly what you have in mind.

    The fact that this is commonly referred to tells me you would have a good quality crepe. And it would not be worth being under time pressure the night of your event.

    I think the recipes recommend putting something between the completed crepes to store them. A piece of parchment or wax paper? So you can separate them without them sticking to each other.

    1. I love the idea of a crepes party..you can make them ahead and separate them or if you want to, go ahead and make them at the party...why not do one dessert crepe and something else...chocolate mousse crepe and fresh fruit? I made cinnamon oatmeal crepes with peanut butter pastry creme and peanut brittle a few months ago that was pretty good.

      1. I really like your crepe party idea and your preliminary plan looks to be sound in my judgment. Perhaps you could provide some sour cream, cottage cheese goat cheese, cream cheese, and other items that might compliment the fillings each of your guests plan to bring. I think a wide open crepe party, with both sweet and savory fillings, could be a lot of fun with little more than perhaps a good soup, some good wine and a quality coffee to finish.
        Will you be asking each guest to bring enough filling so that others can share their creations? That might add to the experience. I attended a tamale party a few weeks ago where each of the guest brought their own filling and we shared our finished products when all were cooked. It was a great experience. We had so much fun that I'm hosting a "come and bake bread" party after the first of the year.

        1 Reply
        1. re: todao

          Good idea about accompaniments. My friends usually make extra so we can all have left overs the next day. I have a feeling I should make extra crepes to freeze and they can take them home with the left over fillings.

        2. This is back to the seventies for me. One of my best friends threw several crepes parties, with and without husbands. You definitely want to make the crepes in advance - they can take forever. She used to call me at midnight swearing about how long it was taking but then she would freeze them until the party. I remember 3 fillings. Mine was curried chicken with raisins and someone would make Julia's spinach filling. All our recipes came from MAFC then. And there would be a seafood filling also. People would assemble their own crepes and it was strictly buffet. I can't remember having a dessert crepe but they are easy. Start with lots of wine and crudites and maybe a cheese plate for dessert.
          This is an easy party if you prep everything before.

          1. Crepes freeze just fine--put waxed paper between them, and handle gently when separating.
            As for dessert, personally I'd provide something other than crepes for dessert.
            I'd want to taste *every crepe*, so might welcome a change after dinner.
            Maybe you should make smaller-than-usual crepes, to allow lots of variety.

            1. My previous recommendation for french toast, pancake parties: to use a heating pad wrapped in a kitchen towel, set on low is useable for crepes. If this setup is possible (table top, electrically outlet, you own a heating pad), make ahead, paper toweling btwn crepe batches (say every 5 crepes) would work well and keep the crepes slightly warm.

              My fav filling is crystalized ginger slivers, sliced almonds and honey. Also, flavoring the batter is a nice touch. Nut liquors, almond extract, fruit purees flavor the batter well.

              1 Reply
              1. re: HillJ

                I love the heating pad idea. I was thinking of investing in a warming tray; but the heating pad would be easier to store and a lot more economical.

              2. Great web site, I think I am going to put a link for it in my invitations.

                1. we do crepes parties often and for us it is a lot easier if we make the fillings ahead of time, prep the crepes mixture and sauces the morning of and then cook it when teh guests arrive. Unless everything is preped ahead of time, it could get very long and people will get pretty hungry. But we find that if one person is cooking crepes and others are plating, serving things go well. I think the most we have had is 10 adults and 4 kids for a brunch.
                  Make sure you have tons of fruit and maybe mimosas and tons of dessert wine.I cna't tell you how much fruit (esp. berries) people eat with their crepes :)

                  1. Thank you all for the terrific feedback. It's really nice having a community to bounce things off of before embarking on a project. All of you have given a lot of good tips and information to work with. I am probably going to have the party late January or early February. Though it is a ways off, time does go by quickly.

                    1. Looked at this again and realized I talked about storing crepes with wax paper between. That would work if you were going to then separate and fill them and then reheat. But not to reheat in a stack with the wax paper in there. Not sure if that is recommended or not, but definitely not with wax paper. Maybe parchment.

                      1. I'd have a salad to accompany the crepes. The late-lamented Magic Pan chain (Boston area) used to offer a side salad (romaine, I think) with slivered almonds, mandarin orange segments, and a light citrusy vinaigrette. This went well with the more popular entree crepe fillings (seafood newburg, spinach souffle, creamed chicken and mushroom...) Thumbs up on having people bring assorted fillings. How about making the crepes with a few different flours? You could do all white, and mixed with whole wheat, or other different flours. Besan (chickpea flour) makes a good crepe. Minced chives could be added to any of the batters. I once made crepes using tomato soup for part of the liquid but I didn't write down the proportions. You need to moderate the heat so they don't scorch.
                        I also have fond memories of The Magic Pan's dessert crepes - one was similar to bananas foster and I also recall a delicious apricot almond cream one. But I think I'd offer ice cream or sherbet, and a compote or macerated fresh fruit, so people could either have them in a bowl or fill crepes with them.

                        2 Replies
                        1. re: greygarious

                          You can find online recipes for the buckwheat crepes that are used with savory fillings in France, where buckwheat crepes are referred to as crepes salee (salted), and white flour crepes, which are used with sweet fillings, are called galettes or crepes sucree (sugared). I love the buckwheat crepes, and am always happy to find the rare (US) creperie that makes them for savory fillings.

                          1. re: Caitlin McGrath

                            Good info - thanks, Caitlin! I had no idea that the French make that distinction, which validates my instincts. I have a hard time using up my "alternative" flours before they turn rancid.
                            If I'm ordering flapjacks at a restaurant I'll always choose buckwheat or multi-grain if available, so I should really try cooking/baking with buckwheat next time flour is on my supermarket list.