Savory French Crêpes

*this class has sold out!*

In preparation for National Crêpe Day on February 2nd, learn to make traditional buckwheat crêpes with savory wintry fillings! 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 13th century 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. At the end of the class, we will enjoy warm galettes and a side of salad, served in the traditional Breton style. The class will conclude with a slideshow of crêpe-making in Brittany.

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.