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Crêpes are a festive, fun-to-make dessert that can be dressed up with any number of toppings. In this class you will learn to make traditional sweet crêpes (crêpes sucrées), along with the classic lemon syrup (sirop de citron) topping that is revered throughout France. We will also sample crêpes served with a hazelnut chocolate topping. We will discuss the origins and customs around crêpe-making in Northwestern France and teach you to make traditional Breton crêpes as they are still enjoyed in crêperies throughout Brittany today. We will also learn the equipment needed for making authentic crêpes at home and practice some French baking terms as we work. Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France.
$10 City Market Members, $25 Non-Members