The name "crepe" can often conjure up a rather snobby (but delicious) image of Crepes Suzettes being prepared table-side by a white-gloved waiter in a fancy restaurant. But the reality is that crepes have a place in a meal served at any time of the day, in any setting. They are easy, can be frozen, warmed and filled, and even children love to make them. We wanted to get the message out, so in typical Cuisinette fashion, we got together to create and test the recipes and process of an "all crepe" dinner. Even though the event centered around the funeral of two of our loyal canine assistants, we turned the dinner into a celebration of doggie lives well lived.
The gathering took place at the home of Larissa and her husband Oto, and the attendees ranged in age from eleven months to..ahem..let's just say over fifty. Nancy's husband, Robert, did all the grocery, wine, and bubbly shopping for the menu that Larissa put together based on recipes from Lou Seibert Pappas's paperback book Crepes. (He chose a lovely yet inexpensive Domaine Weinbach Riesling .) Larissa, ever the organizational Diva, quickly set up stations, and Nancy assigned jobs.
The crepe batter was mixed, and Nancy set to work cooking them (including the dessert crepes). She used our favorite carbon steel crepe pans (please, please, don't use the not-stick Teflon coated pans..they just don't do the job!) and a line cook spatula to flip them with. Once the crepes were finished, the fillings were prepared, and the assembly began at the stations Larissa had set up. In the meantime, Virginia created a lovely salad accompaniment. With a bit of Champagne sipping along the way (sparkling cider for the little ones), the meal took only an hour and a half, beginning to end. When everyone was finished eating, Nancy started the caramel sauce. This is a very simple preparation, the only key is to keep from stirring it during the caramelization - it will take care of itself while you watch. Don't stir until you add the cream and other ingredients. The dessert crepe assembly went very quickly, with Nancy spooning some caramel sauce over the finished plate.
All in all, it was a most enjoyable gathering, and the food was, as always, magnificent!