Crepes Catering - NYC Catering

CATERING GUIDE

TheCrepe Escape Catering makes your event special. Crepes are a happy food, wrapping up a bit of magic for virtually any occasion, and now, you can bring the excitement of TheCrepe Escape catering to your event!

Our expert catering staff will help you create an exceptional experience formal or informal, whether you're hosting a corporate function, a beautiful wedding reception, or a memorable birthday party.

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Official Website: www.thecrepeescapecaterersnyc.com

For every event TheCrepes Escape Catering will provide the following services:

*Menu planning assistance

*All the equipment necessary to prepare your crepes will be provided by us, including tables, canopy and others.

*Equipment set up and take down.

*On site chef service for the duration of your event.

At your event TheCrepes Escape Catering can offer to your guests:

*Our Delicious Savory Crepes

*Mouth-watering Sweet Crepes

*Fresh Salads and Homemade French Mustard Vinaigrette

*Coffee Service

*Cold Beverages

French Savory Crepes

ROMA
Mozzarella, Tomato, Basil

MONTREAL
Monterrey Cheese, Ham

MONTANA
Egg, Ham, Tomato, Basil

AMERICAN
Cheddar, Bacon, Egg

TORONTO
Spinach, Goat Cheese, Egg

IRISH
Bacon, Ham, Egg, Scallion

GREEN GARDEN
Spinach, Tomato, Avocado

EIFFEL TOWER
Brie Cheese, Egg, Scallion, Ham

ST TROPEZ
Brie Cheese, Egg, Scallion, Turkey

SAN FRANCISCO
Turkey, Avocado, Tomato, Scallion

VERONA
Mozzarella, Tomato, Prosciutto, Basil, Tuscan Salami

ALASKA
Smoked Salmon, Mozzarella, Tomato, Basil

CALIFORNIA
Chicken, Cheddar, Tomato, Scallion

NOTRE DAME
Chicken, Fresh Mushroom, Monterrey Cheese

ATHENS
Spinach, Feta Cheese, Chicken, Avocado, Scallion

MEXICAN
Chicken, Cheddar, Guacamole, Scallion, bell Peppers

French Sweet Crepes
“Served with Powdered Sugar & Whipped Cream”

BRITTANY
Butter, Sugar

NEW YORK
Butter, Sugar, Cinnamon

ENGLAND
Butter, Sugar, Lemon

DEJA VUE
Strawberry Jam, Almonds Filled

CONEY ISLAND
Dulce De Leche Caramel Sauce

CENTRAL PARK
Melted White Chocolate, Almonds Filled

ITALIAN
Nutella Hazelnut Spread

ESCAPE
Pineapple, Melted Dark Chocolate Sauce Grand Marnier

TAHITI
Provencal French Honey, Banana, Walnut

FRENCH KISS
Strawberry, Melted Dark Chocolate, Coconut

TIMES SQUARE
Apple Filling, Cinnamon

HARVEST
Dulce De Leche Caramel Sauce, Apple Filling

MILANO
Nutella Hazelnut Spread, Banana

ROYAL
Strawberry, Banana, Melted Dark Chocolate

DELICATE
Apple Filling, Maple Syrup, Walnut

MOULIN ROUGE
Strawberry, Melted Dark Chocolate, Melted White Chocolate, Almonds Filled

NIAGARA FALLS
Strawberry, Pineapple, Melted Dark Chocolate, Almonds Filled

SUNSET
Orange Sauce With Grand Marnier, Melted Dark Chocolate Sauce

DIVINE
Strawberry, Banana, Nutella Hazelnut Spread, Almonds Filled

GOURMANDISE
Sour Cream, Strawberry, Raspberry Syrup, Almonds, Whipped Cream

History Of Crepes

A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled." While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambeed crêpes Suzette or elaborate savoury fillings.

A crêperie may be a takeaway restaurant or stall, serving crêpes as a form of fast food or street food, or may be a more formal sit-down restaurant or café.

Crêperies are typical of brittany in France; however, crêperies can be found throughout France, Europe, Japan, Seoul, Dubai, the United States, Australia and Canada. In the Canadian province of Quebec, crêperies are especially abundant because of French heritage and influence.

Because a crêpe may be served as both a main meal or a dessert, crêperies may be quite diverse in their selection and may offer other baked goods such as Baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).

In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary's Blessing Day but became known as avec Crêpe Day, referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.

Crepes Recipe

Ingredients:

2 large eggs
1 cup of all-purpose flour
2 tablespoons sugar
Pinch salt
1/3 teaspoon pure vanilla extract
1 1/4 cups milk
4 tablespoons unsalted butter

Yield: about 20 Crepes

In a mixing bowl blend the eggs, flour, sugar, salt, vanilla, and milk.

Melt 2 tablespoons of the butter in a small saucepan and add to the batter, whisking briefly until thin and smooth batter. Let the batter rest for about 20 minutes before using.

Melt the remaining butter and use to brush the crepes pan as necessary. If a black steel crepe pan is well seasoned, it will need little or no butter before receiving the batter. if it is not well seasoned, brush it thoroughly with butter before its use. Note: Crepes can also be made in a non-stick pan if desired.

Using a ladle, pour 1 ounce of batter into a very hot crepe pan, rapidly dipping and moving the pan in a figure 8 motion so that the batter spreads thinly and evenly over the surface.

Brown the crepe on one side about 40 seconds, turn with a narrow spatula to brown the other side. repeat with the rest of the batter.

Crepes can be stacked and wrapped and refrigerated until needed. (no more than a few hours)

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