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 livestream class, we will learn the proper techniques for batter and filling preparation, pan execution and selection and use of crêpe making equipment. We will demo how to make buckwheat crêpes with a wintry butternut squash filling and wild mushroom and kale ragoût, as well as a galette complète--a crêpe filled with Comté, ham and topped with an egg. We will learn about regional Alpine cheeses, prepare an herbed vinaigrette dressing for the side salad, and learn about dried herb blends used in French cuisine.
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 livestream class will be held on the Microsoft Teams platform, and joining instructions will be sent to participants in advance.
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Special thanks to City Market for partnering with us and making these workshops available to our members too.