What You Can Expect
At Crêpe Madame we understand how stressful organizing events can be, especially when you are feeding large numbers of people. We believe they key to every successful event lies in the details which require excellent receptivity, organization, team work and strategy. With our full service catering services, you don't have to worry about a thing! As a bonus, we even bring Paris to you with our amazingly authentic French music! We love food, we love people, and we love bringing joy through tantalizing taste buds.
What's Generally Included
Tradtional Crepes - (1) Sweet and (1) Savory Crêpe per guest
Three packages to choose from (Bronze, Silver or Gold) See menu for choices
Onsite Service and All Equipment (We pack it in and out!)
All disposable Utensils, Napkins, and Plates
Authentic French hospitality and Music
Vegan options available upon request
Catering Inquiry Submission
Call (415) 513-9252 to Contact us Directly
What is a Crêpe?
A crêpe or crepe (i/kreɪp/ or /krɛp/, French: [kʁɛp] ( listen), Quebec French: [kʁaɪ̯p] ( listen)) is a type of very thin pancake, usually made from wheat flour (crêpes de froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.
How is it Prepared?
Crêpes are made by pouring a wheat batter onto a frying pan or flat circular hot plate, often with a trace of butter or vegetable oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula or trowel. The consistency of the batter should not be too thick, nor should the pan be too hot. In either of these instances, the crêpe could be ruined with lumpiness or tears. Cooking may take 30 to 60 seconds until the cooked side looks like the surface of the moon, then it is turned over to cook the other side; one can flip it in the air by swinging the pan.
Because the outside of the crêpe is more attractive, they are typically never served inside out.
Sweet crêpes are generally made with wheat flour, while savory crêpes are made with non-wheat flours such as buckwheat. Batters can also consist of other simple ingredients such as butter, milk, water, eggs, flour, salt, and sugar.
Common savoury fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products. The fillings are commonly added to the center of the crêpe and served with the edges partially folded over the center.
When sweet, they can be eaten as part of breakfast or as a dessert. They can be filled and topped with various sweet toppings, often including Nutella spread, preserves, sugar (granulated or powdered), maple syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.
Thank You, Wikipedia for the great info on the Crêpe!