We’ve never had the chance to witness this in person, but in Gourin, in the Western part of Brittany in France, there is a summertime festival that honors Breton traditions – Breton Pipes, traditional dancing and of course, crêpes. There is a competition where people try to make the largest, round and most evenly cooked crepe they can. Two age groups compete and the winning crepe may be as large as 82 (or more) inches. There are videos on their Facebook Page.
We will be serving a selection of Savory, Sweet & Gluten Free/Vegan Crêpes to go with a fantastic selection of Oregon Wines, Spirit and Craft Beers at the Oregon State Fairgrounds.
Join us! More details at First Taste Oregon
When we found out we had a spot at Chef’s Night Out, the fundraiser for Marion Polk Food Share we were elated! We enjoy Salem, and even though we are small, we feel it is important to give back to our community.
Then we were dismayed — we have to make 1,000 bites! We’ve never made that many crêpes at one time. If you read our posts or eat our crêpes, you’ll know that making hundreds of crêpes to feed a large group is a quite a challenge.So we decided to pre-make our sweet samples, and make only the savory crêpe samples at the event.
One thing about sampling is that you get to try something new. As we had never made chocolate crêpes we decided to make chocolate and vanilla crêpes spread with Raspberry infused Mascarpone.
I. The Crêpes
We already have a nice vanilla batter, so we used it as the starting point for our Chocolate batter, adding dark cocoa and Ghiradelli chocolate.
II The Filling
We really wanted the Raspberry flavor to jump out of the sweet creamy dessert cheese. More Oregon Raspberry Jam! Yes Chef!
III. Putting it all together
Our great team made about 140 crêpes. Lynne laid down a chocolate crêpe, then a vanilla, spread them with filling. Then start with vanilla, then the chocolate crêpe. Roll and repeat. Made a pretty pattern. then to the walk-in to chill.
IV. Slice and tray
Each log was sliced into pieces about 1″ thick and portioned the day of the event.
The crêpe samples were a big hit. The preparation made serving 1,000 pieces very straightforward. It was great to watch the expressions as people enjoyed the taste of our crêpes.
We’ll be at the Historic Deepwood Estate on Saturday September 13th serving crêpes at the Vintage Flea Market. A portion of our proceeds will be donated to the Estate. Deepwood is one of Salem’s Treasures, supported by the effort of … Continue reading →
For Pairings at the Oregon State Fairground Friday night we will be sampling these crepes to pair with fine wines from Cottonwood Winery: Artichoke Hearts, Chevre & Kalamata Olives Black Forest Ham & Swiss Smoked Wild Salmon & Cream Cheese Raspberry Mascarpone … Continue reading →