Craving crêpes?

In an effort to bring students together and offer a break from spring-term stress, the 2027 Class Council hosted a crêpe night open to the entire Mercersburg Academy student body. What began as a small idea in a dormitory common room turned into a widely attended event, potentially establishing a new tradition for the community.

The Class Council worked to make sure the event would go smoothly. “We were planning for the entire spring term,” said Susanna Huang ’27, Class President. “We looked at dates and chose a weekday because weekends are packed, and we thought people would enjoy a gathering before Long Spring Weekend.”

Class Council members met to brainstorm ideas, weighing options like ice cream before landing on crêpes. “We sat in the common room of the Three North Wing in Fowle Hall and talked about what we wanted our event to be,” said Ellie Yang ’27, Class Historian.

“Our motive behind creating this event was not only to think about what we wanted to have as students ourselves and implement it,” said Madeline Chu ’27, Class Vice President, and Paris Zhang ’27, Class Director of Student Activities. “We also had a larger purpose. Our decision to open this event up to the whole student body was for a signature activity for our class to continue in the future.”

With this objective in mind, faculty and student volunteers supported the event. “Big shoutout to Electa Willander, Admission Officer and Assistant Dorm Dean of Fowle hall, and Carrie Yang ’27, who both stayed the whole time and wiped down tables with us. Our event’s success was achieved because of their patience with a bit of our inexperience,” said Huang.

Zhang admitted that execution was a learning curve. “None of us knew how to make crêpes at first, but we learned it in less than ten minutes. Carrie and I ended up becoming pros at it, and we had so much fun!”

Tim Kerr, history teacher and Class Adviser, said, “I was impressed by how self-directed and collaborative they were. The whole thing was student-run — from the formation of the idea, the email correspondences, the trips to Food Lion, and the organization of the event — they handled it with notable care and creativity.”

The turnout surprised even the organizers. “We didn’t expect that many people,” said Yang. “We ran out of strawberries so fast, and people kept coming back for seconds and thirds.”

Chloe Quaye ’28 said, “I don’t think the Class Council expected a big crowd. There was a long line of people who went back for more, but there were only two or three people behind the table to make crêpes.”