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.