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!
serendipityandbliss.com 
Excellent post! Thanks for sharing! =)
Have you tried apple and cinnamon ones? You grate apples, add few drops of lemon juice and maybe sugar if you like. Place the mixture in the middle of the crepe and fold or roll. Sprinkle with cinnamon and brown sugar and place in the oven for about 10 minutes. Serve hot with some ice cream. Yummy! 🙂 Sort of like apple pie.
Hi, zrinaj! Thanks for the suggestion. We did that actually (Caramelized Apples & Calvados Crêpes). The apples were cooked/caramelized in sugar and cinnamon, but they weren’t baked. Also, Crêpes Soufflés Aux Pommes had pureed apples in them. Both are really very yummy! I love crepes! =)
I will have to try that. Thanks for the tip. 🙂