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.


18 Responses to Catering: 400 Crepes and Counting…

  1. jenlinmin says:

    Let me just pick my jaw up off the floor for a second to congratulate you! 400 crepes without the conveniences of an industrial sized kitchen! You are a chef extraordinaire in the truest and most French sense of the word. I've got two daughters who will be getting married in about 15 years… Can I book you now?

  2. Linda says:

    Wow! That sounds so delicious. I wish I were closer so I could have been involved in all of the testing. I want all of your recipes if you're sharing.

    And I think that we're coming up that direction in July for NBER. We'd love to see you one evening if you're around and free. I'd also love advice on good places to see and go with kids.

  3. Pamela says:

    Becca, that sounds even crazier than 500+ empanadas! How long did it take to warm the crepes before serving, and were there just the two of you to do it and assemble the crepes? They look beautiful, and I'm sure they were AMAZING.

  4. Heather says:

    However yummy you are imagining these crepes, take it up 3 notches and then you are close. Becca, to quote Chitty Chitty Bang Bang, they were truly scrumptious.

  5. Rebecca says:

    Pamela, we had four Tibos crepe griddles at the station, and one lady behind each crepe griddle taking orders. Because there were four different stations, there were very little, if any, lines. Secondly, it took about 10-15 seconds to warm up a crepe. By the time the crepe reached the griddle it was practically thawed (crepes freeze beautifully. I just separated each one with pieces of parchment paper. As the crepe warmed on the griddle, the crepe chef was putting toppings on. By the time she was finished, there was a hot, fresh crepe ready to plate.

  6. Becky says:

    Heavens, Becca! You are amazing!! Can you say mouthwatering? And testing all the recipes. . .you're your own little Cook's Illustrated here! I'm busting my buttons with pride for your accomplishments darlin'! How I wish I could taste that berry crepe right now :)

  7. Mindy says:

    You are amazing! I wish I could have helped you. Maybe next time. Congratulations and you make catering sound fun and not stressful. I have so much to learn from you.

  8. Jennette says:

    Oh, and here I thought that it wasn't possible to admire you more than I already do. How do you do it all, and with such aplomb. I wish that I could have been there to see it (and taste it). Next time, call me!

  9. belmomma says:

    I agree with Heather, I 'sacrificed' myself in the name of science and was a tester of the said crepes. They were amazing, Becca you are a genius, pulling this off and making it fast and amazing!

  10. Meghann says:

    Becca- I am soooo proud of you! I wish you could make some crepes for me in Utah . . . .

  11. SLP says:

    WOW! Congrats!
    That is a HUGE feat…

  12. lolochocolat says:


  13. Susan says:

    Done! While you are making a few crepes for those of us who lust after all your wonderful recipes, I pledge to personally watch over your adorable children with TLC; my kitchen is always open to you, Becca, but you already know that. I love you, and I admire and respect your ingenuity, your creativity, your wisdom, and your skills……which are many!
    Love, Mom

  14. Mikki says:

    Oh my gosh! Those look so good! And I'm really really hungry right now–what torture! Will you please make these for me the next time I see you? Way to go, you little powerhouse.

  15. LES says:

    My, my, how impressive! Not just a wonderful cook, but a caterer! That's exactly how Martha Stewart got her start! — Ellen

  16. [...] the crepes just for the asparagus and mushrooms, use this recipe. Now, you know how I feel about crepes; and its safe to say I am now very good at making them. I made this last winter for a crepe party [...]

  17. Rebecca says:

    That is so impressive. I am getting married next month and I am having a crepe bar. I am freezing them ahead of time so it was good to know how quick they were to warm up. How many people were there?? I am planning on around 400 people at my reception. Can you give me a guesstimate of how many crepes we will have to make and freeze? Thanks!!

  18. admin says:

    Rebecca, I am catering a reception this weekend with an estimated attendance of 300. I made 650 crepes last week. The bride’s mother estimated that each guest would try two crepes (one savory, one sweet). I would plan on each guest eating about 1.5. Good luck!

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