We will show you the versatility of crepes, from sweet to savory uses. They can also be made ahead on a rainy afternoon and frozen for later use. You will get plenty of practice making them in class and then enjoy them in a three course meal.

Menu:

Chive Crepe Purses with Smoked Salmon and Dilled Cucumber Salad

Cilantro Crepe Chicken "Enchiladas" with Creamy Tomatillo Sauce and Crispy Crumbs

Orange Crepe Cake with Grandmarnier Cream and shaved chocolate.

When: October 13th, 4-7:30pm

Where: Shelley's Table, Lambertville

Cost: $140/pp

Limit: 8 guests