Crepe Concept Critique Wanted (pls)

[u/clearbellls]

I'm working out a menu of four different filled/rolled crepes for a client of mine who's having a breakfast with his golf club next Thursday. I intend to present four different options (he'll pick two) to go with mini cinnamon rolls and coffee on Monday. Its a meant to be a light, casual, yet semi classy breakfast.

I will be testing these recipes this week and weekend on my family, but I was also hoping to get some criticism before I hit the kitchen.

We also live in a rather small, rural town. We have a Walmart and a marginally better grocery, no Whole Foods or really fancy places, so I can't just pop out for the Madgascar vanilla or something like that. I was also just asked about this on Monday. rip to me I'm doing my best :')

Recipes are liquor free for a broad accomodation. Chocolate free because the husband doesn't do chocolate for ??reason??. I think he may just hate the taste.

Recipe #1 - Reimagined Crepe Suzette (served cold)

Filling:

Orange curd

Vanilla pastry cream

Topping:

Light caramel sauce

Garnish: Candied orange peel, powdered sugar

Idea behind this: Balance the intensity of citrus with the soft creaminess of a vanilla pastry cream. Add a touch of sweetness with the light caramel sauce. OG Suzette has no vanilla cream involved so I may nix this when I do my test runs if the orange curd isn't too bold. Caramel sauce is a nod to how a real Crepe Suztia flambeed.

Recipe #2 - Crepe Tiramisu (still working, served cold)

Filling:

Tiramisu custard (sabayon, stiff peaked whipped cream, marscapone)

-may infuse some of the custard with espresso and pipe in 50/50 for the rolled crepe

-OR only the custard with an espresso fused topping?

Topping (heavily undecided):

Dulce de Leche (maybe)

Espresso infused Dulce de Leche (maybe)

Well crushed/powdered Biscoff dusting

Idea behind this: My actual Tiramisu slaps and I feel like the custard filling that goes in it would be cool used in other ways. I'm trying to keep the flavors and subtle richness of it but as a crepe. I am still mulling over how to get the espresso flavor in it and low-key mourning the fact I can't dust with Giradeli cocoa for the presentation.

Recipe #3 - Crepe Americano (served hot)

Filling:

Fluffy scrambled egg

Crispy bacon OR breakfast sausage

Topping:

Crispy hashbrowns, I'd like to try cooking the hashbrown into the crepe because I'm insane.

Idea: A very classic American breakfast (eggs, sausage/bacon, hashbrown) but now it's a crepe. I needed two savory options that wasn't a dinner type dish.

Recipe #4 - Crepe Omelette (served hot)

Filling:

Fluffy scrambled eggs

Cheese (not American, maybe a grated cheddar, or provolone?)

Ham

Tomato

Garnish:

Probably more grated cheese honestly.

I really appreciate any honest criticism. I'm not a professional chef, but I have made all the individual components listed numerous times with success (crepes, omelettes, Tiramisu, Suzette, hash browns). I do cook a lot for my job.

I'll be cooking and dropping these off, not making them fresh for the breakfast (which for Crepe Omelette would be ideal but it's fiiinnnne). Cold would be done the night before so they set properly, I need the custards and curds to be thick enough to pipe and they'd probably melt on hot crepe. Its late for me and I'm tired and not explaining things well.

TL;DR: do these recipe concepts seem edible, I have Above Beginner Experience and ambitions, I won't be offended if you call me stupid, thank you

[u/dirtyasseating]

1 Crepe Suzette without the flambée seems sad.

2 I'm listening...

3-4 Now I want roll up some shredded Cooper Sharp and Taylor Ham...maybe put a runny fried egg on top.

Staying away from the classic Strawberries/Bananas/Nutella for a reason?

[u/clearbellls → u/dirtyasseating]

Suzette IS sad without some fire involved, but I won't be at the actual breakfast and the host doesn't cook at all. I pulled any alcohol because I don't know all the guests and their comfort levels with it.

The classics are delicious, but these are fancy, upper class folks (doctors, lawyers, a judge, for comparison I am a hillbilly) and I want to flex my skills while also making the host look flawless.

I will nail down the Tiramisu concept. I feel like Biscoff crumble would add a sexy texture and give nod to the lady fingers in the OG cake. I just need to fiddle with where the espresso will go.

[u/JellyfishFit3871]

If I'm doing small town impressive?

Crepe with smoked salmon, cream cheese, capers maybe.

And strawberries and sweetened cream cheese.

Don't try to complicate.

If you can't get smoked salmon, the nicest bacon you can find with the same other ingredients.

[u/clearbellls → u/JellyfishFit3871]

Smoked Salmon would be GORGEOUS but you get a couple ounces for $12+ here, it's highway robbery.

I'm gonna check the local butcher for nice bacon this week though, we have one guy. Walmart has the usual selection, some off shelf is pretty decent and not that stringy garbage.

I am 100% trying to flex here. I'm headed to nursing college next year and a reference from these folks would pull incredible weight. They're friends with people at that college, hell they're probably friends with a future professor of mine (or several). They already like me but I need to be flawless, impressive, and memory worthy. I can chill out in 2028.

[u/whitewingsoverwater]

One of my favorite crepe fillings is sautéed leeks with goat cheese. If you can get smoked salmon, smoked salmon with cream cheese and chives is also delicious

[u/clearbellls → u/whitewingsoverwater]

I'm sooo gonna try that filling, I LOVE goat cheese. I seriously tried to work out how I would keep goats, just to make cheese, more than once.

[u/traviall1]

In terms of a cohesive menu, I would add hashbrowns and bacon as a side item.

In terms of concepts- I would try to do 1 hot sweet option, 1 cold sweet option, 1 hot vegetarian option and 1 hot savory meat option. So something like- banana Nutella crepe with pb (served hot), lemon curd/blueberry cold, a scrambled egg/veggie/goat cheese option, and a southwestern omelette option ( fill with scrambled eggs). For each I would make sure there are garnishes and good sauces.

For the lemon/blueberry crepe, I would cut the lemon curd with stabilized whipped cream then toss fresh blueberries in a hot blueberry compote to glaze ( add a bit of lemon zest for brightness). Dress with whipped cream and a piped squiggle of lemon curd.

For the Nutella, drizzle with melted pb and scatter on toasted nuts.

For the veggie crepe, mix the goat cheese with pureed cottage cheese for a slightly looser texture, and add caramelized onion, cherry tomatoes, mushrooms, spinach and eggs. Top with sliced avocado.

For the southwestern crepe, scrambled eggs, seasoned cooked fajita veggies, fresh Mexican chorizo, and cheddar finished with salsa, sour cream, and chopped avocado slices and cilantro.