Posted by Ron on May 11, 19100 at 19:41:15 :
In Reply to: Re: Crepe Station posted by Sam Sears, CEC on May 10, 19100 at 19:00:12 :
The guest count is 20 for this event with 1 hour of service. I will have two butane table top stove's( with 4 full cans) and 2 ( New) 8 inch non-stick pans. The client wants the crepes made on site. This is to bad since I usually use the frozen product and have them in the freezer. I will at this point use 1 0z of batter I found in one of my older 1982 cookbook with a chapter on crepes .
Will be working on a dry run in the kitchen on Saturday. Thinking about using a Sterno to heat a 13 x 13 piece of marble I have. The crepes would be cooked in the pans and maybe stacked or assembled on the warm marble.
Also think of putting a bit of sugar in the pan first when doing to berry crepes
The blueberries will be fresh in a sauce made from Port, A simple syrup and sun-dried blueberries
The Strawberries will be sliced and dusted with a bit of sugar and Chambord and served just spooned into the crepes
As to the recipe Sam I just mix it together till it's the texture of brie when it just starts to melt . The idea is to have the brie mainly holding it together as well as a nice melt when put on hot items. Use a LOT of Vanilla Beans and Vanilla extract. The flavor of the brie should be in the background. It's a favorite thing I like to do because guest will ask what it is, even the ones who say the hate brie love it. As I make it this weekend I will take notes on what I use. I'm trying to do this with all the items that we do that exist in my head only, not a good place for them.
Ron Edwards
Catering Chef
Classic Kitchen Associates Caterers
Sonoma Wine Country Weddings and Events
http:// www.classickitchen.com