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Newbie with a ? Hope someone can help!

post #1 of 8
11/11/09 at 4:08pm
Thread Starter 
Hi All,

I came across this awesome site today. I have been trying to find a few answers on my own but I could'nt so I am hoping one of you may have the answer.
Ok....I am going to be adding crepes to my vending. I need to generate more sales in the midmorning and decided on crepes. I cannot afford to go all out right now (husband lost job) to purchase high end equipment ( even though I would Love to) So I have to come up with something that will work. I was looking into a protable propane burner and I need to find one. also need to know how many BTU is reguired for the making of crepes and melting of the cheese. I was looking into using cast iron as my griddle. I figured it would hold the heat better.
I appreciate any help u can pass my way and sorry it is so long
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post #2 of 8
11/11/09 at 4:52pm
What type of kitchen do you have? Do you not have a stove already? Something like this would work fine; I've used them extensively in catering & for omelette stations. My preference would be for a non-stick coated or carbon steel pan, though. Others may do it differently but I like to be able to rapidly increase or decrease the heat, hard to do with cast iron as it holds the heat more. But both can work well. At home I use a large teflon Calphalon pan. But even a cheapo non-stick works well.
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post #3 of 8
11/11/09 at 5:03pm
Hmmm...this was posted twice. I already answered and gave a link, but I want to add that often you can pick one of those cartridge burners up cheaper at a local hardware store (the ACE Hardware chain in my area carries them). Cast iron will work but a teflon pan is easier. I prefer a 10.5" or 11" pan because to me crepes should be largish. Obviously you can go smaller.

Crepe batter is pretty simple. I use 2 cups AP flour, 4 eggs, 1 cup water, 1 cup milk, about 1 scant tsp salt and 1/4 cup melted butter (browning it slightly is even better). For desert crepes I add a bit of sugar. Start with 3/4 of the liquid and the melted butter in a bowl as pour the dry ingredients into the liquid as you whisk. Add as much of the reserved liquid as you need to get the consistency you like. Normally I whisk it well and then strain it thru a mesh strainer or china cap. Most of the time I pour directly from a mixing bowl with a pour spout but I've made a lot of crepes; it's easier to use a ladle if you have trouble getting the portion size correct.

I like to make large batches of crepes and rewarm them thru the day. The first crepe or two generally don't come out well no matter how careful you are, so you might as well do a bunch while you're at it.

Best of luck with your endeavor!
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post #4 of 8
11/11/09 at 5:51pm
Melinchan: We moderate new member posts here in order to cut down on spam. That's why you didn't see your post.

Phaedrus: I moved your other post to this thread.

Welcome to cheftalk Melinchan. :)
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post #5 of 8
11/11/09 at 7:26pm
Thread Starter 
Phaedrus,
Thank you for all the great info. I do not have a kitchen. I vend at farmers market here in Southern Calif. I make funnel cake right now but they really don't sell till the later part of the morning. With my husband now out of work I need to step it up. I was just wondering about the BTU's Is 10k over kill?
I too was a caterer for a big restaurant and I really burned out. I was constantly having my blackberry on me...day and night. I loved my guest and my crew. I didnt care for the corp I worked for. So I bought a trailer and thought of the most highest profit margin iteam I could find. I do real great on evening events but the morning ones are dead. In San Diego the woman who makes crepes does over 200 in 5.5 hrs. There is a constant line.
Thank you for the batter recipe. I am having to look for a mix for my crepes since I dont have a commercial kitchen. I may be able to rent time with one. I will find out this weekend.
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post #6 of 8
11/11/09 at 7:27pm
Thread Starter 
Kuan,
thank you !
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post #7 of 8
11/11/09 at 9:28pm
A single or double burner camp stove works well, too. The kind that takes the little bottles or the big ones for a gas grill. Always better to have more BTUs, you can always turn it down.

Must the crepes be done one site? I have a hard time imagining anyone doing 35 crepes per hour to order and getting anything else done! If it were me (and it has been!) I'd make up a few stacks of crepes beforehand. If you are able to do 'em at home more's the better.

I don't know how the health codes work there regarding what can be made where. Maybe you need a commercial kitchen to make them up ahead of time, I dunno. Once the batter is made up and the right consistency you can crank out quite a few in a sitting. In a restaurant I usually stack them up about 30 to a plate and cover with a damp cloth and hold them in the reach in/low-boy.

What will you fill them with? Eggs? Fruit and cream?
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post #8 of 8
11/12/09 at 12:06pm
Thread Starter 
She does about 4 at a time. She is awesome to watch. I was going to use the crepe as a bread or tortilla.
Breakfast crepe..egg, bacon,chs, lettuce, gauc and chili.
Spinach, egg, chs, ham, gauc and chile
romain, deep fried chix fingers, coated with buffalo sauce and some ranch dressing.
nutella and choc
strawberry and choc
those are what I am thinking about. What kind did u have success in? I appreciate the feedback
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