Crêpes of Brittany

Emma Le Dû

Demo
Crêpes of Brittany

Menu

  • Galette Complète with Ham and Cheese
  • Crêpe Suzette (crêpe with orange butter flambé and Grand Marnier)

Crêpes of Brittany

Instructor: Emma Le Dû

Price: $30

Demo

Description

Emma will take you on a virtual journey to Brittany, where there’s a crêperie on every corner. Join this born-and-raised Breton as she makes two iconic French treats — Galette Complète with Ham and Cheese, and Crêpe Suzette (crêpe with orange butter flambé and Grand Marnier) — and shares ideas for adapting your own flavor preferences at home. She’ll show you the traditional crepe-maker method, then demonstrate how to whip up these delights on your own stovetop.

With meat, dairy, eggs and gluten.

About the instructor: Brittany-born Emma is proud of her Celtic heritage. She learned to make crêpes from her mother, who learned from hers, probably before learning to read. Half of the restaurants in Brittany are crêperies, and Emma is passionate about sharing the authenticity of Breton culture and its cuisine with others. When not cooking, Emma runs a nonprofit, TINFA.org, dedicated to empowering teachers in underserved areas of the world.

Class notes

This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.

Menu

  • Galette Complète with Ham and Cheese
  • Crêpe Suzette (crêpe with orange butter flambé and Grand Marnier)

Classes

Online

  • Thursday, June 24, 4:30 - 5:45 pm


    Class Details

    Thursday, June 24, 4:30 - 5:45 pm, Online

    Total Cost: $30

    The following class has been added to your cart:

    Crêpes of Brittany

    Thursday, June 24, 4:30 - 5:45 pm, Online


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