Livestream Cook-along: Savory Crêpes with Anna Mays

This class has been sold out!

Crêpes are not only a festive, fun-to-make dessert, they can be a healthy main dish, too. A specialty of Brittany in northwestern France, the original galettes crêpes date back to the 13^thcentury and were first made with buckwheat flour. Today buckwheat galettes and their myriad fillings are a popular (and gluten-free!) main course throughout France. In this cook-along class, we will learn the proper techniques for batter and filling preparation, pan execution and selection and use of crêpe making equipment. Together, we will prepare the buckwheat batter, make a kale, courgette and shallot filling, learn about regional Alpine cheeses, prepare an herbed vinaigrette dressing and those who are feeling brave can try their hand at making a galette complète—a galette filled with grated Comté, a slice of ham and topped with an egg. We will also learn about dried herb blends used in French cuisine. At the end of the class, you will have a plateful of warm galettes and a side of salad, served in the traditional Breton style. Questions will be encouraged throughout the cooking process and participants will have a chance to present their plated galettes for feedback.

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. 

This class is designed as a cook-along class. A list of ingredients, recommended equipment, and prep steps to complete before class will be sent to participants in advance, and participants will be able to cook along with the instructor if they wish (or just watch and learn!). The class will be held on the Microsoft Teams platform, and instructions for downloading the platform and joining the livestream will also be sent in advance.