Crepes party strategy needed or can you pretend to be my husband?
- free sample addict aka Tracy L Dec 20, 2009 05:09 PM
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.
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.
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.
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.
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.
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.