National Crêpe Day: Savory Galettes

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Join us on Le Jour des Crêpes as it's known in France, or National Crêpe Day, to learn about the history and current cooking practices of savory buckwheat crêpes, known as galettes. The original crêpes galettes were made from buckwheat flour and served with many varieties of savory fillings. Today galettes, with their myriad fillings, are a popular (and gluten-free!) main course throughout France. This class will teach the proper techniques for batter and filling preparation, pan execution and the selection and use of crêpe making equipment. Together, we will make a kale, courgette and shallot filling, sample Alpine cheeses, prepare an herbed salad dressing and those who are feeling brave can try their hand at making a galette complète--a galette filled with grated Emmental cheese, a slice of ham and topped with an egg. We will also practice knife skills, learn about dried herb blends used in French cuisine and practice some French baking terms as we work. Join us as we celebrate the 700+ year history of crêpe making and carry on the National Crêpe Day tradition. Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France.