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Classic French Cooking Series: Savory Crepes with Salad

Sunday, January 9th
11:00 AM - 12:15 PM Pacific Time

Join Guillaume, our newest chef from France, where he’ll teach how to make a gluten-free savory crepe filled with ham and swiss cheese (or other toppings of your choice), and topped with an egg, followed by another - a sweet option with goat cheese and honey. These crepes pair well with the fresh salad also taught in class!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Please make sure eggs are room temperature.

Ham & Swiss Cheese Buckwheat Crepes
4 servings

Crepes

• 280 grams (approximately 2 cups + 5 tablespoons) buckwheat flour (all-purpose flour may be used as a substitute)

• 600 ml (2.5 cups) water

• 1 room temperature egg

• Salt

• Grapeseed oil or room temperature butter

Ham & Swiss Cheese Filling

• Smoked or regular ham, sliced (omit for vegetarian version)

• Swiss cheese, grated

• 1 room temperature egg

• Black pepper

• Optional additions: sauteed mushrooms, fresh parsley and/or basil, red pepper flakes, and/or dried herbs (oregano/parsley/thyme, etc) of choice

Optional Sweet Filling

• Goat cheese

• Honey

• 50 grams chestnuts

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 2 tablespoons balsamic vinegar

  • 4 tablespoons extra virgin olive oil

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 crepe pan, or frying pan

• Whisk

• Mixing bowls

• Crepe spatula, or normal spatula

• Plate

General Steps:

1. Make the crepe batter.

2. Prepare the crepe filling.

3. Prepare the salad dressing.

4. Make the crepes and serve alongside the salad. Bon Appetit!

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Check out more classes with Guillaume in France!

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