February 2nd is La Chandeleur and crêpes are "de rigueur"!
We will taste savory and sweet crêpes with three different batters: Buckwheat (gluten free), as well as classic and delicate batters. The goal for the evening is, not only to create a good batter, but to explore the wide range of fillings that we can enjoy with crêpes (from sautéed mushrooms to seafood bechamel and from pastry cream to fresh fruit and chocolate sauce). We will talk about this very old French tradition of flipping crêpes on February 2nd, its meaning and the proverbs that go along.
This class includes recipes, plenty of samples and lots of fun!
Brigitte Romero, owner of France Cuisine