Students learn to make the basic batter for these superb French pancakes and use it to prepare crepe variations both savory and sweet. It’s an impressive technique to master, plus you can make the ‘cakes ahead and focus on your fillings. On the menu:
Ham and Gruyere Crepes
Manicotti (with Crespelle)
Blintzes, Blueberry Sauce
Chocolate Mousse Crepes, Caramel-Coffee Sauce
- The camp is for students ages 10-15 years of age (no exceptions!)
- CU will provide beverages and snacks for our students while they work.
- Take home containers available; aprons provided for class use.
- This is a drop-off class.