FOR SMALL GROUPS OF 4-8 | FOR TWO | ONE-ON-ONE
4 hours — $65-$200 per person (cost of ingredients included)
Thin pancakes exist in many cuisines. This cooking class explores the recipes of three European cuisines — French, Italian, and Slavic (e.g., Ukrainian). When you choose your recipes, please make sure they belong to the same cuisine. Price includes expert instruction, demo, and hands-on practice. At the end of the class, enjoy freshly made crepes with tea or wine (BYO).
French Crêpes. Wheat-based French crepes are usually sweet, while savory ones are known as galettes and are made with buckwheat. Most of classic French crepes and galettes are stuffed on the hot pan at the end of cooking and served right away.
Italian Crespelle. Crespelle can be rolled, folded, or stacked. Often, Italians use them as a substitute for pasta wraps (a-la cannelloni) or layers (a-la lasagna). They stuff crespelle with raw or cooked ingredients, top with sauces, sprinkle with grated cheeses and bake.
Russian Blini and Ukrainian Mlyntsi. There are endless combinations to the recipes. Traditionally, plain mlyntsi are served stocked. They can be topped with caviar, smoked fish, fresh cheese, honey, jam, fresh berries, often with a dollop of sour cream. They can be stuffed with cooked meat, potatoes, mushrooms, etc., and rolled. They can be made in advance and refrigerated to be reheated to serve.