5 Tips for Hosting a Summer Crêpe Party

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(Image credit: Leela Cyd)

I have two extraordinary, culinary–minded friends who always invite me over for impromptu meals of homemade ricotta and roasted tomato galettes, a tasting of new cheese purchases, or lemon–caper berry egg salad on freshly baked bread and citrus cornmeal cake topped with creme fraiche. (You get the idea. I’m a lucky friend.) I had to put a stop to all of their hospitality and extend some of my own, with a big pile of fresh crêpes and fruity toppings bien sur.

After we shared yet another talkative, delightful meal, I realized this gathering-around- crêpes idea had legs. In fact, crêpes may be my new favorite canvas to express seasonal produce. Everyone can doctor his or her crêpe to her liking, making guests feel extra good at the table. And isn’t that what entertaining is all about? I think so.

5 Tips for Hosting a Crepe Party

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(Image credit: Apartment Therapy)
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(Image credit: Apartment Therapy)

3. Go savory.
Skip all that I just suggested and go the opposite route. I’d love to recreate this same party but for an early summer supper and serve the crêpes alongside several artisan cheeses, fresh herbs, walnut and chili oil, homemade pesto and hard boiled eggs. Doesn’t that make you hungry just thinking about it?

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(Image credit: Apartment Therapy)
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(Image credit: Apartment Therapy)

5. Relax! crêpes smell fear.
I’ve found the more I ‘forget’ about the crêpe on the pan, the better they turn out. I mean I’ve stopped prodding and agitating my crêpes and they’ve gotten much better. So don’t leave the room and start reading a book or anything, but a healthy three or four serene minutes at the stove for the first side is critical. The second flip will go much quicker, but air on the side of tender golden brown marks rather than pale blonde.

• Recipe: I used Jehnee Rains’ Sweet Crêpe Recipe, a personal favorite of mine (it has beer in the batter!)

(Images: Leela Cyd Ross)

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