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Virtual events › Crêpes
From $109 per person, and it falls as the group grows.
Under 5 guests: $645 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
Crêpes are thin pancakes that can be filled with a variety of sweet or savory ingredients. Learning to make crêpes involves perfecting the delicate batter and mastering the technique of cooking them thin and even. Popular fillings include Nutella, fruits, cheese, and ham, making this dish versatile and suitable for all tastes.
French Crêpes
Adjustments are free — tell your planner and the kits change.
Fuel your tastebuds with roasted coffee from small farmers around the world and explore different roast techniques and tips for brewing. (+30 min)
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The batter has to rest — half an hour minimum — and skipping it is why home crêpes tear when you try to lift them. Chef Emily built that into the session rather than pretending you can go straight to the pan. The technique is pour, tilt, and swirl in one movement before it sets, and the first one is always sacrificed to getting the pan temperature right. Knowing that in advance stopped people concluding they'd failed at the first attempt.
Skyler
What makes this worth an hour is that it's one batter and two completely different meals — sweet with sugar and lemon, or savoury with cheese and ham. That gets covered properly rather than mentioned in passing, so you leave able to do both. It's also cheap enough to practise, which matters for something this dependent on repetition.
Marco
I'd never made crêpes and had assumed there was a knack I didn't have. There is a knack, and it turns out to be about heat rather than skill — too hot and it sets before you can spread it, too cool and it sticks. By the fifth I could do it without thinking, which felt like a genuine thing learned in an hour.
Mei
Booked it for a team brunch and it worked well because everyone gets many attempts from one bowl, so nobody is stuck with a single ruined effort. It also scales to feed a household rather than just the person on the call, which several people appreciated.
Naomi
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
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