Nagh, not Crepes Suzettes again!!

Local ranch owner having a big spread!
Knows I have a sweet tooth!
"Bob can do a dessert crepe" he says.
Yikes, need some ideas please so waiting here for some thoughts from my forum pals.
(Oh yes, I have some nice wines to accompany).

What might you put on a shortcake? Are fresh berries still good up there in the frozen north? Maybe you put some berry compote inside the crepes and top with a bit of whipped cream and some garnish.

John

Not sure what the service plan may be for your event, but for even medium sized parties we do a spin on bananas foster for a sweet crepe, which works for us only there is service personnel to assemble the crepe, pretty much to order. So this is not suggested if you have to preassemble the batch for holding on a warmer at a self serve station or buffet line (gets soggy, gummy if preassembled very long in advance).

What might you put on a shortcake? Are fresh berries still good up there in the frozen north? Maybe you put some berry compote inside the crepes and top with a bit of whipped cream and some garnish.

John

That was a train of thought I was working on here John. One of the Grill`s chefs is making the crepes for me, even though I could do them here if necessary.

John, I will be putting everything together on -site. You have to see the size of this guys kitchen!

There used to be a local pancake house that served something called "Manhattan Blintzes". A google search turned up nothing by that name. I believe if you use the recipe in the link, substitute some cottage cheese for some of the cream cheese and top with strawberries and sour cream it will be close. Blintz Recipe

This time of year I would use apples in your crepes. You could sauté them in butter, top with a little brown sugar and cinnamon and add some asiago cheese.

>> You have to see the size of this guys kitchen! <<

You mean about 4x6 feet? <g>

John

Taking off on what Dave said, how about apples and cranberries together? I love that combination in autumn.

Cook the fruit with some allspice, nutmeg, cinnamon and orange juice. A little sugar, maybe some almond extract. Spoon it into the center of the crepes and roll. Could be served with good whipped cream or good quality vanilla ice cream.

I could eat that!

Given the season, I'd be tempted to do soft chevre as a stuffing, then some sort of fig topping. Maybe a sweetened white wine reduction, with fig slices added right at the end, just long enough for them to warm through. Or going the opposite direction, a sharper chevre filling, with a port and fig sauce.

Taking off on what Dave said, how about apples and cranberries together? I love that combination in autumn.

Cook the fruit with some allspice, nutmeg, cinnamon and orange juice. A little sugar, maybe some almond extract. Spoon it into the center of the crepes and roll. Could be served with good whipped cream or good quality vanilla ice cream.

That sounds very yummy. Great ideas all round but think the apples and cranberries might win!

What might you put on a shortcake? Are fresh berries still good up there in the frozen north? Maybe you put some berry compote inside the crepes and top with a bit of whipped cream and some garnish.

John

That was a train of thought I was working on here John. One of the Grill`s chefs is making the crepes for me, even though I could do them here if necessary.

John, I will be putting everything together on -site. You have to see the size of this guys kitchen!

Bob,

My wife and I often go out for breakfast on Saturday mornings. Sometimes we go to a local buffet steak house called Ryan's. They only serve breakfast on the weekend, and they have a generous sweets bar then too. One item on the bar is very much like what John is speaking of. A berry compote placed on a crepe and then rolled. A generous spoonful of whipped cream tops that. Pretty good without a lot of heaviness.

Nutella!