Crêpes are fun to make, versatile, and, most important, delicious! They can be made ahead to have on hand for a quick dinner or dessert. We’ll make Breton style savory buckwheat crepes (aka galettes) and traditional sweet ones. Learn how to make the batter, cook and flip like a pro. It's all in the wrist! We’ll make ham & gruyere with egg; spinach, mushroom & chèvre; Nutella & banana; and Mille Crêpe Cake.
Saturday, March 3, 12 to 2:30