Above: Chef Carrie.
Did you know that crepes can be both savory or sweet. Join Executive Chef Carrie Rosebraugh for an evening of crepe exploration. Learn how to make the perfect batter, how to swirl the pan to achieve the correct form and thickness of the crepe and how temperature affects the outcome.
You'll learn how to make parmesan crepes with creamed chicken and sweet raspberry crepes. The class takes place on March 26th, 2011 at 10a.m.
*Bring an apron, closed toed shoes, chef's knife and containers to carry your creations home.