Learn techniques for making crêpes from three different regions of France. Join food writer and Chef Instructor Shawnie Kelley as she shares recipes for three sweet and savory crêpes. We begin with a classic Parisian crêpe. Practice swirling, flipping, and producing the lacy curled edges. Then make a savory southwestern buckwheat crêpe filled with ham, and cheese. Class ends with flambéing crêpe Suzette as if we are in the French Riviera. Enjoy your creations with an optional glass of wine.
Columbus State Community College
550 E. Spring St.
Columbus, OH 43216
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Mitchell Hall
250 Cleveland Ave.
Columbus, OH 43215
International
Cultural
Culinary
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