That's A Lot of Crepe

Chef Phil was preparing tonight's meal which was centered around the crepe.

Information was shared about just how versatile a crepe can be, in producing appetizers, breakfast servings, main courses as well as dessert.

Not to delay in sampling the first delicious recipe, out came the Herbed Crepes with Smoked Salmon and Radishes, some which were pre-made to get the ball rolling.


Then it was time for anyone that wanted to prepare their own crepe. There are techniques explained that factor into whether a crepe is browned or just lightly cooked on one side, that greatly affect the overall presentation.




Ratatouille Crepes were the next item and Amy assisted with the filling and rolling of the crepes for a very nice presentation.


And then it was onto the Crepes with Chicken and Mushrooms.



But wait, there's more! Chef Phil started this menu by promising to give a lot of crepe and that is what he did!

It was time for Apple Crepes with Calvados Butter Sauce...ummmmm, good!



and then the grand finale, Cherries Jubilee Crepes.

I can still smell the cherries!

...and what a beautiful and elegant and simple dessert to prepare.


This was a wonderful menu and a great group of students. We'll be seeing Chef Phil again for his Chicken Little class the latter part of August!