Global Crepes

by The Mix Claim Listing

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.

$89

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img Duration

2 Hours

Course Details

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.

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.

  • Columbus Branch

    250 Cleveland Ave., Columbus

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