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Virtual events › Parisian Crêpes
Parisian Crêpes with cheese and honey
From $119 per person, and it falls as the group grows.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Bring the charm of a Parisian café to your kitchen with these delicate French crêpes. Learn the techniques for creating perfectly thin, golden crêpes from batter to flip, then fill them with creamy brie and sweet honey for a delicious balance of savory and sweet flavors. Complete the experience with a Sparkling Wine Pairing. (Vegetarian)
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine Pairing add-on, selected to complement the flavors of this dish.
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.
Very close in content to the other crêpe listing, so pick one rather than booking both. The batter rests, which is non-negotiable and is what stops them tearing, and the technique is pour-tilt-swirl before it sets. What I hadn't appreciated is how thin a proper crêpe is — considerably thinner than I'd been making, almost translucent — and that comes down to using less batter than instinct suggests rather than any special skill.
Nico
Good one to do with children helping, and mine were mostly interested in the fillings and the flipping. There's a lot of batter so everyone gets several attempts, and the failures are eaten rather than wasted. The sweet and savoury versions come from the same bowl, which meant nobody had to be persuaded into anything.
Simone
I'd never made crêpes and had assumed the pan was doing something magical. It isn't — it's heat management, and the first one always goes wrong while you calibrate. Being told that upfront meant nobody quit at attempt one, which Chef Emily said is the usual failure. By the fourth I could do it consistently.
Leila
Chef Emily was encouraging and completely calm about the fact that a good portion of the group wrecked their first two attempts. She diagnosed the problem as pan heat almost every time rather than technique, which was certainly right in my case, and had people adjust the hob instead of fiddling with the batter. By the end the call had gone quiet in the way it does when everybody is concentrating and finally succeeding.
Finley
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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