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Making Crepes ; Nutella question - Page 2

post #31 of 39

I am in the research phase of a small crepe shop..........and have been making crepes on a small home style griddle.............re Nutella, give me a name of the "heavy whip cream" you mentioned on an earlier post.............any other tips will be appreciated as well..............thanks

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post #32 of 39

I put Nutella I a bowl in the microwave and it actually got harder. 

post #33 of 39

This  has been on here many times before, look back in the files.

CHEFED
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CHEFED
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post #34 of 39
Quote:
Originally Posted by Lore Bazemore View Post
 

I put Nutella I a bowl in the microwave and it actually got harder. 

Look at your Nutella jar label: it states that you should never microwave Nutella. And keep in mind there's no need to keep it in the fridge. 

post #35 of 39
Hi there don't know if anyone can help me I want to start with creeps of a stand but I don't know what food hygiene certificates you need or anything I need for health and safety
post #36 of 39

Where are you located?

 

You probably will need to contact:

  • Your local zoning authority to find out where it would be allowed, and
  • Your local health department for the necessary health requirements and permits, and
  • Your local business license authority to obtain a business license, and
  • Your sales tax agency to obtain the necessary reseller's permit, and
  • Your insurance broker for liability insurance

 

for starters.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #37 of 39

Hey Cousin, My family are from Hubbard's Point, near Tusket

Heat up the sauce and pour it on or paint it on.

Nutella is a hazelnut flavored sauce, so you could Flambe it with Frangelico (add little high proof brandy to easy light it)

PS... Do you make rappie Pie?

post #38 of 39

I see this question has yet to be truly answered.  In order to easily spread Nutella at my crêperie, I simply put the glass jar next to the billig (the crêpe/galette machine) and allow it to warm naturally from the heat.  I would never cut it with anything as I want to give my customers what they pay for, not cut with cream, butter or other adulterants.

 

I buy 3kg pails of Nutella at a time and transfer them to 1/2 gallon Mason jars with lids.

 

Each 13" crêpe costs $.19 and add $.33 for 25g of Nutella and a negligible amount of powdered sugar, for a total cost of $.52.

 

I sell them for $5.00

 

My food cost is $.52 or 10.4%

 

Profit per crêpe is $4.48

 

I sell about 50 per night.

 

I love this.

post #39 of 39

You can keep the jar right next to the griddle to keep it warm at all times. This is what the vendors to here in Paris. However, I know that my machine does not have a "side" to leave the jar on, so I microwave it for about 30 seconds. Another solution is to keep the jar in a pan filled with hot water.

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