Oh man. What a weekend. But, with the help of some amazingly capable people, we pulled it off. What the heck am I talking about? Last weekend, I engineered and pulled off my very first catering event. Well, I can’t say I. I should say we. My friends who volunteered to help are more capable than I am and made this project shine(K, you are an unbelievable cook. Can I move into your kitchen?). When a good friend’s daughter became engaged, I begged her to let me cater the wedding. She agreed, and away we went.
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.
- Cooking School
- Cooking Websites
- Foods Class
- No Sugar Cooking
- Sunday Dinner