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Spinach and Mushroom Crêpes with Creamy Mornay Sauce
Buckwheat Crêpes with Ham, Gruyere and Fried Egg
What you will learn
Menu: Spinach and Mushroom Crêpes with Creamy Mornay Sauce - Buckwheat Crêpes with Ham, Gruyere and Fried Egg - Crêpes Suzette
Class Description: Hailing from the Brittany region, crêpes have become one of the iconic foods of France. In this fun, hands-on class, you'll master the art of making these thin, airy pancakes from scratch. Our instructor will walk you through the steps for properly mixing two types of batter: classic and buckwheat, which is naturally gluten free. You'll enjoy working alongside classmates as you practice spreading batter, achieving the perfect flip, then filling and folding crêpes. We'll cover a variety of techniques for creating sweet and savory fillings, from flambéing to making a traditional mornay sauce. Finally, you'll love sampling all the delicious results.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.