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The French Crêperie: Savory and Sweet

Learn to make these authentic delicacies from Brittany, France.

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The French Crêperie: Savory and Sweet

The French Crêperie: Savory and Sweet

Learn to make these authentic delicacies from Brittany, France.

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Registrations Closed

About

Join instructor Emma Le Dû to recreate the famous creperies of Brittany. You’ll make a savory batter with buckwheat and a sweet batter with wheat, both of which can hold diverse and exciting fillings. You’ll then practice crepe-making on a crepe pan and a crepe maker. 

Create two savory la complète (buckwheat crepe) fillings — one classic, and one with goat cheese, walnut, and honey with pear. End with a sweet crepe filled with salted caramel apple or classic lemon sugar.


On the menu

  • Buckwheat crepes with egg, ham, cheese, and leek.
  • Buckwheat crepes with walnut, goat cheese, honey, and pear.
  • Sweet crepe of choice: salted caramel apple or lemon sugar.

Details

  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk, eggs, tree nuts, and wheat.
  • Do not bring water bottles. Water will be provided.

Details

A materials fee of $10, included in the cost of the class, covers everything you'll need.

Class Policies

  • You must wear closed-toed shoes and tie back long hair.
  • Ages 14 and up are welcome. 
Instructor
Emma Le Du

Emma Le Dû grew up in Brittany, in the west of France, where half of the restaurants are crêperies. She learned to make crêpes and galettes from her mother, who had in turn learned from her own mother. Emma has a background in electrical engineering, a Master's in Public Administration, and is one of the co-founders of Technology and Information for All (TINFA), a nonprofit that provides equipment and technical skills training to teachers.

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