Every country seems to have its own riff on a pancake or crêpe, stuffed with an array of sweet or savory ingredients. Crêpes might be synonymous with France, but this class focuses on three other international variations.
DurationEvery country seems to have its own riff on a pancake or crêpe, stuffed with an array of sweet or savory ingredients. Crêpes might be synonymous with France, but this class focuses on three other international variations.
Join food writer and Chef Instructor, Shawnie Kelley for a galavant around the world in three very types of savory crêpes versatile enough to have for lunch or dinner. We begin in southern France, where chickpea flour forms the base of this incredibly rich, flavorful gluten-free crepe stuffed with lamb, vegetables, and a delicious tagine-style sauce.
The class then moves toward southern India for a soft, crispy crêpe popular known as dosa. We discuss the combination of ground rice and black lentils to a batter that is then filled with curried potatoes and peas. This is not the fermented version, but rather an alternative to that can be made in less than 15 minutes. We will finish with the popular Vietnamese street food, Bánh Xèo - a crispy rice flour pancake filled with shrimp and vegetables. At the end of class, enjoy a glass of wine with your global creations.
Welcome to The Mix, Columbus State’s hub for cooking classes, nutritional education, and more. Our classes are open to the public and will give you the skills you need to cook with confidence, whether you’re a kitchen novice or a seasoned expert. All classes are held inside Mitchell Hall, the new home of hospitality and culinary arts at Columbus State. This state-of-the-art facility provides new learning opportunities for students and the community.
Expert Instruction
All of our teachers are certified by the American Culinary Federation and have years of professional cooking and teaching experience. Most serve as faculty in Columbus State’s culinary arts programs in addition to teaching classes for the general public, which means you have an opportunity to learn from accomplished chefs with a passion for sharing their knowledge with cooks of all skill levels.
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