Throwing a Party W.O.W. Style

My 8 year old (today!) is getting baptized this Saturday and we wanted to throw a nice shin dig for her after the event. It's been muy years since I've thrown an adult party, so I had to dig deep to figure out what to serve for the brunch. Baked potato bar? Seemed too heavy and a little boring for my Sage. Salad theme? We could do the fruity quinoa salad, a nice waldorf salad, the tuscan bread salad...sounded great to me. But not Sage, this was a party for a kid afterall. Then I got it!

A Crepe Spectacular!

I'm so excited for this party. I super love crepes (recipe below). Or in my house growing up, it was Swedish pancakes....don't you dare call them crepes! We Swedes are racist like that I suppose. First off all, you've got to do the crepe right. I made about 100 of probably the healthiest crepes ever today. Organic whole wheat flour, free range local eggs, raw grass fed milk, real salt.....just thinking about it makes me smile. Anyway, you could do it just like everyone else does, but if you have the good ingredients, use them. It makes for fuller bodied taste, not to mention healthier of course. Yum! The beauty of doing a crepe buffet is that you can make the crepes up days in advance and not sacrifice quality. The other beautiful thing about a crepe party is that the fillings are endless.

In my cookbook I have a recipe for spinach mushroom crepes. Oh, man...it's one of my favorite meals. And there is the standard dessert fruit crepe, but what else can you do with crepes? Here are the fillings we have planned, and I'm making them all up ahead of time :

Egg Salad

Brie

Cream cheese

Ricotta

Various fresh fruits ie strawberries, blueberries, peaches, pineapple, bananas

Apple-cinnamon-sucanat ('sauteed' in a pan)

Blueberry-lemon-ricotta-honey

Orange cream cheese blossom

Fresh mint

Peanut Butter

Lemon and lime wedges

And of course maple syrup, jams, and fresh whipped cream!

Basic crepe recipe:
1 c. whole wheat flour
1/2 tsp. salt
1 tsp. vanilla extract
1/2 c. milk
1/2 c. water
3 eggs

Heat a medium size skillet on med high and put a small pat of butter in and wait till it sizzles (this is how you know the heat is right). Pour in approx 1/4 C of batter and swirl around till you can't swirl anymore. Let cook until the edges brown and then flip with a narrow spatula. Brown other side and transfer to a plate. Repeat over and over again till batter is gone. Store covered in the fridge for days!