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Crêpes are not only a festive, fun-to-make dessert, but they can be a healthy main dish, too. In this class you will learn to make traditional sweet crêpes (crêpes sucrées) using a berry coulis, lemon syrup and chocolate toppings, as well as savory galettes, made from buckwheat flour and filled with cheese, vegetables and fresh herbs. 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 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