Description
Transport yourself to the charming region of Brittany with our crêpe-making class, led by talented Chef Emma, from the heart of France. Throughout the class, you'll learn the secrets and techniques to craft traditional French crêpes that are both delectable and versatile. From the classic Galette Complète filled with egg, ham, and cheese to the exquisite Galette Mushroom featuring garlic, parsley, and crème fraiche, you'll be introduced to a range of savory delights that capture the essence of Brittany's culinary heritage. Satisfy your sweet cravings with ""La Citron,"" a heavenly crêpe filled with lemon and caramelized sugar. Learn buckwheat's allure in creating savory galettes and master crêpe batter preparation. Get hands-on with spreading techniques on traditional pans and modern crêpe makers. Immerse yourself in Brittany's crêpe culture and elevate your skills.
With meat, dairy, eggs, and nuts.
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 hands-on format class for adults.
- Class information will be emailed 48 hours 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: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Galette complète (egg, ham and cheese)
- Galette mushroom, garlic, parsley and crème fraiche
- La Citron: lemon, caramelized sugar
Classes
Edmonds PCC
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Friday, November 10, 6:00 - 8:00 pm
Register for class
Green Lake Village PCC
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Thursday, November 9, 6:00 - 8:00 pm
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