Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Saturday, March 5, 2011

French Flair

Rainy days like this remind me that Spring is just around the corner and that the winter thaw is sooner than we think (or so I hope). Crepes are traditional French fare, and as I look out my office window, I think fondly of a good friend who lives in Paris, who also adores crepes.

Tonight, one of our clients has reserved the Mirepoix classroom for a private event and has selected our French Flair menu for his guests. Crepes Suzette will be prepared and served with vanilla bean ice cream. Just as our students learned on Wednesday night, our guests tonight will see that crepes are an impressive dessert that they can prepare at home in their own kitchen.

When I was about 7, my mother had a crepe machine that resembled an electric frying pan. It was tan and had a handle, which had a cord that plugged into the outlet. She would allow the machine to heat and then ladle some crepe batter onto the surface and it made the most beautifully colored crepes which she served with fresh strawberries and whipped cream.

I've lost track of where her machine is, but crepes are easily prepared in a small non-stick pan, using some melted butter.

If you'd like to recreate the recipes that will be featured at tonight's party, you can view the recipe on our Facebook page.

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