3 weeks in and we just started hands-on cooking/baking in class. The first 2 weeks were just lectures, which created a little foundation for when we start the hands-on practice.
We made crêpes – all sorts of it! I’m not eating any more in the next 6 months!
Each group was assigned their own kind of crêpes to make. And these were the ones we got – Day 1 and Day 2:
TOP L-R: Caramelized Apples & Calvados Crêpes; Crêpe Fourrees Noix; Seafood and Mushroom with Sauce Velouté
BOTTOM L-R: Spinach and Ricotta Crêpes; Crêpe Samurai; Crêpes Soufflés Aux Pommes
I am lucky to have team mates who are hard workers. Our first day was a little bit chaotic, but the second one got better. The outcome of all these were not perfect, but definitely edible!
The Spinach and Ricotta Crêpes were a hit! And I got to take home some Crêpe Samurai – these are filled with mangoes and custard – two of my favorite things!
Anyways, on these 2 times, I got to cook the crêpes and they are close to perfection! hahaha So I’m quite pleased with myself. =)
I’m looking forward to the next lessons – we’re making Soufflés and Crème brûlée on Monday!