ONLINE Class: French Crepes Workshop for Kids

This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.

Join our resident French cuisine chef Zoé for a foolproof guide to making savory and sweet crêpes for beginners. In this online class, students will learn to make crêpe batter and the simple techniques to achieving picture perfect crêpes that can be filled with either sweet or savory ingredients, and can be adapted to take on whatever you have in your fridge and pantry. This will be a fun morning session of crêpe making to kick off the weekend! 

We recommend that kids participating in this class are at least 6 years old, and advise an adult to help with using the blender and stove. 

MENU

Basic Crêpe Batter - chefs at home will be making this twice.
Sweet and Savory Filling Options - Chef's Choice!

For sweet, Zoé recommends butter & sugar, fresh fruit, Nutella, fruit preserves, or caramel.
For savory Zoé recommends cheese, ham, eggs, cooked ground meat, cooked vegetables, or pesto.

This menu contains the following common allergens: eggs, wheat, and dairy. If you have allergies or dietary restrictions please e-mail us at info@18reasons.org before purchasing a ticket.

Equipment and shopping list for the class: Click here to check before signing up for the class.
 

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.