French Dessert Recipe
Recipes For The restaurant They Don’t Want You To Know by Dale Underwood
Bring up the idea of a crepe party and people are instantly transported back to the seventies when these gatherings were all the rage in the United States. In France, however, crepe parties continue to be popular events, particularly on Candlemas (or La Chandeleur). It is a long-held tradition that if you eat crepes on Candlemas you will have a year of happiness. But the French do not wait for a national holiday to celebrate crepes. Such parties are regular events particularly for students, for whom crepes are especially revered for their economy, versatility and ease of preparation.
In the U.S, such parties are rarer but given these same factors-not to mention the instant gratification offered by filling your own crepe, it’s no surprise that crepe parties are making a well-deserved comeback. The key to a successful crepe party is planning and preparation. Some cooks advocate making crepes ahead of time and re-heating but crepes cook so quickly, there is really no need. After all, nothing beats handing a guest a fresh, hot crepe to fill with their choice of delicious ingredients!
Planning. In planning your party, keep your guest list fairly small, 10-12 at the most. A typical basic crepe batter makes 10-12 8-inch crepes. You should allow at least 2-3 crepes per person. And because there might be spillage or requests for thirds and fourths, it’s important to have extra batter on hand. The good news is that you can make the batter ahead of time (even the night before).
Preparation. Where you can also save time is by making your fillings in advance. These can be easily assembled and warmed through the help of chafing dishes. Savory or sweet? Why not both? For your main course, you’ll want to offer 2-3 choices of fillings, at least one of which should be vegetarian. Suggestions include steak diane or chicken marsala recipes. For your vegetarians, offer an asparagus and mushroom filling, with swiss cheese sauce on the side.
The Big Event. As your guests arrive, move your fillings to the chafing dishes and bring them to temperature. Offer your guests a drink and a simple hors d’oeuvre to pass the time. When the fillings are warmed through and your guests are ready to eat, heat up your crepe pan. I suggest having two crepe pans going at once. This doubles the quantity and allows people to move through the line quickly. After your guests fill their crepes, place a big bowl of salad on each table and ask everyone to help themselves to a salad and dressing.
Dessert. Right before the end of the first course, return to the kitchen. Have your spouse or partner clear the table and then the fun begins again. For dessert, keep it simple. With such hearty dinner crepe fillings, you owe it to yourself and your guests to keep the dessert crepes as uncomplicated as possible. And here no recipe is necessary. Simply offer your guests a bowl of whipped cream cheese, vanilla custard, or chocolate hazelnut spread. Offer freshly sliced strawberries, raspberries or bananas as an accompaniment. This time, offer guests a smaller crepe (6-inch) and let them work their way through the line, finishing each crepe with a dollop of whipped cream.
Bon Appetit!
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