Class Description: Light and crispy crepes work brilliantly as the foundation for delicious sweet and savory fillings.
This class will cover the following:
- Ratatouille Crepe (Eggplant, zucchini, onions & bell peppers stewed in tangy tomato sauce)
- Chicken Marsala Crepe (Chicken breast, baby spinach & Mozzarella, mushroom & artichoke hearts topped with Marsala wine cream sauce)
- Bananas Foster Crepe (Banana Flambéed in Melted Butter, Brown Sugar & Rum)
- Crepe Suzette (Oranges Flambeed in Gran Mariner, Orange Juice, Melted Butter and Sugar)