Cooking Classes

Tuesday , April  25, 2017   6:30-9:00PM

Every French household makes use of crepes, not only for desserts but as a way to turn leftovers or simple ingredients into a delicious main course. From brunch to lunch, dinner to dessert, the French crepe is quick to make and can even be frozen to pull out as needed. Learn to make classic crepe batter and try your hand at making one or two. Served with a side salad, enjoy SAVORY CREPES WITH HAM, CHEESE AND MUSHROOM WITH MORNAY SAUCE AND SMOKED SALMON WITH DILLED CREAM CHEESE. Dessert crepes will be classic flambéed “CRÊPES SUZETTE” AND CRÊPES WITH FRESH SAUTÉED APPLES AND DULCE DE LECHE SAUCE. You are welcome to bring wine

Demonstration & Participation

Instructor: Marcia DePalma Cooking Instructor

$ 60.00 per person