How to best serve crepes as appetizers?
November 28, 2012 6:02 PM Subscribe
Best way to serve crepes as appetizers?
Hello everyone,
We're having a potluck-type work event on Friday where different teams are supposed to bring food from different countries. We got France so I'm bringing crepes :)
I have a good crepe recipe and I make crepes quite often for myself but I'm wondering how best to serve them for a group -- should I make mini crepes and roll them up or should I make a regular crepe, roll it up then slice it with a knife and spear it with a toothpick?
I think I'm going to go with dessert type fillings like lemon/sugar, strawberries/nutella, pear/brie.
Basically just wondering how best to serve/fold them for a group!
Thanks for your help!
Hello everyone,
We're having a potluck-type work event on Friday where different teams are supposed to bring food from different countries. We got France so I'm bringing crepes :)
I have a good crepe recipe and I make crepes quite often for myself but I'm wondering how best to serve them for a group -- should I make mini crepes and roll them up or should I make a regular crepe, roll it up then slice it with a knife and spear it with a toothpick?
I think I'm going to go with dessert type fillings like lemon/sugar, strawberries/nutella, pear/brie.
Basically just wondering how best to serve/fold them for a group!
Thanks for your help!
My first thought was to go the mini route but that's too much work and since you want appetizer portions, I would go with slicing larger crepes and using toothpicks.
posted by shoesietart at 6:12 PM on November 28, 2012
posted by shoesietart at 6:12 PM on November 28, 2012
Oh, and my favorite dessert crepe is salted caramel. Not that you asked.
posted by shoesietart at 6:19 PM on November 28, 2012
posted by shoesietart at 6:19 PM on November 28, 2012
Crepes are sometimes served as street food, no utensils necessary. If you make the fillings thick or chunky enough, you can take a full-sized or smallish crepe, plop a small dollop of filling on one quarter, fold in half, then in half again --- or, depending on the size of the crepe, in half and then in thirds. Wrap the folded crepe in a small piece of parchment, foil, or a sturdy paper napkin, and hand it over.
posted by Elsa at 6:32 PM on November 28, 2012
posted by Elsa at 6:32 PM on November 28, 2012
1. Spread w something yummy; slice crosswise into spirals; spear through the spiral to anchor shape. You could do a savory plate (smoked salmon or herb cream cheese or something) and a sweet one with nautili.
2. Alternately, you can stack layers of crepes and filling into a torte, then cut the torte up into little cubes that you present in cupcake liners.
posted by fingersandtoes at 6:33 PM on November 28, 2012
2. Alternately, you can stack layers of crepes and filling into a torte, then cut the torte up into little cubes that you present in cupcake liners.
posted by fingersandtoes at 6:33 PM on November 28, 2012
For a Appetizer / Starter it seems odd to do sweet Crepes. Why not do savoury Galette's with buckwheat flour and some Emmental or something savoury, mushrooms, Ham etc.. mmm
posted by mary8nne at 8:45 AM on November 29, 2012
posted by mary8nne at 8:45 AM on November 29, 2012
Response by poster: Sorry, use of word appetizer was wrong. I just meant something that is easy to serve at a potluck for a group. These will be in the dessert category! Thanks for the ideas so far!
posted by Pademelon at 9:00 AM on November 29, 2012
posted by Pademelon at 9:00 AM on November 29, 2012
I'd do regular sized crepes, but prefill and fold them into 1/4ths. Easy to eat with the hands.
Rolling is when you can eat with knife and fok.
posted by Ruthless Bunny at 9:55 AM on November 29, 2012 [1 favorite]
Rolling is when you can eat with knife and fok.
posted by Ruthless Bunny at 9:55 AM on November 29, 2012 [1 favorite]
I've done rolled crepes with sweet and fruity fillings for a couple of parties (sour cherry compote in one instance and sliced banana with chocolate syrup in the other), exactly how you described: big crepe, rolled up, sliced diagonally, and pierced with a toothpick. It was easy to eat, looked good on a platter, and made a few crepes go a long way. That's what I'd recommend.
posted by albrecht at 11:20 AM on November 30, 2012
posted by albrecht at 11:20 AM on November 30, 2012
Either pre folded crepes or crepes stacked up layered with filling, torte style - then you just need a plate and a knife to cut into wedges.
posted by fingersandtoes at 1:14 PM on November 30, 2012
posted by fingersandtoes at 1:14 PM on November 30, 2012
This thread is closed to new comments.
posted by garlic at 6:09 PM on November 28, 2012 [1 favorite]