Edit ModuleShow Tags

Of Crepes, Donuts and Wedding Cakes



Published:

Sara from Roseville writes:

I am getting married in August and the biggest thing about a wedding with my family is the food. Being that neither of us are nuts about wedding cake, we decided to have mini Bismarcks frosted in our favorite flavors instead. I’m excited about that idea, but there’s still a little part of me that would like to do the traditional cake thing after dinner and then bring the mini donuts out with coffee later. However, just now as I was sitting down reading my latest Martha Stewart Weddings, this cake stole my heart:

http://www.ladymconfections.com/millecrepes.html

The problem of course is that it’s a bit expensive (especially shipping from NY) and we’re getting married in Tofte in the middle of summer. Do you know of any bakeries (or creperies for that matter) in the Twin Cities or north of here that do anything similar. Or do you think I’d be over doing it with both donuts and a cake?


Dear Sara,

Congrats on the upcoming wedding! That’s lovely. And that’s adorable about the mini-Bismarcks; I just finished a big donut story for the magazine so I have to ask: Who’s doing your donuts?

As to the question of crepes and cake, there’s really only a few creperies in town, and, in my opinion, they don’t do anything special. I’d skip them. Looking at the link you sent, I’m seeing that the bakery you fell in love with basically promises a stack of 20 six-inch or nine-inch crepes, interleaved with custard. These crepes are actually pretty small, which leads me to ask: Do you know how easy crepes are to make? My mom has an electric crepe-maker she’s had since at least the 1980s, you basically dip the hot, non-stick surface into a bowl of batter, lift, wait forty seconds or so, and poke it, at which point it peels off as a perfect crepe. It makes making pancakes look like a high-wire act. I’ve seen my mom make crepes while smoking, talking on the phone, yelling at kids, and opening the sliding door 800 times for assorted dogs and cats. Alternatively, you could get a real crepe pan (the kind you heat on the stove and pour batter into) and master that. Seth Bixby Daugherty, the former chef from Cosmos, once told me stove-top crepes were the first food his 10 year old daughter learned to whip up on her own. It’s not that hard! After all, Parisian street vendors do it; it’s not like making a soufflé. Or, at least it’s not any more difficult than making a dirty water hot dog on the streets of New York City.

My advice? Register for a crepe pan and a crepe cookbook. Make yourself a crepe-cake for one of your showers, or as a groom’s cake. This will get you A) your cake and B) the ability to make them for the rest of your life. They could even be something you have for your anniversaries for years to come.

And enjoy your wedding!
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins

My Name Is Jason and I Used to Hate Brunch

Brunch has undergone a renaissance in the Twin Cities. Food critic Jason DeRusha picks his top spots for brunch this year.
Edit ModuleShow Tags
Edit ModuleShow Tags