Date(s) - 06/02/2019
1:00 pm-3:00 pm
bluecashew Kitchen Homestead
Crêpes are a type of very thin pancake that come to us, like many great gastronomic joys, by way of France. These versatile pancakes hold their own both sweet as a dessert and savoury as a main. In this workshop, fresh off a month-long sojourn in France, Tess Kelly returns to teach us the techniques for making proper crêpes.
As we perfect our technique, we’ll make one of the most quintessential and heavenly sweet preparations in existence–with butter, lemon and sugar. Then we’ll explore the savoury side of the crêpe, with fillings acceptable for both luncheon and dinner plates. Then once we’ve nailed it, we’ll tackle the Gâteau de Crêpes, often referred to as Milles Crêpes (milles–or thousand–referring to the many layers) icing each crêpe with a layer of decadent chocolate hazelnut cream filling.
Our Sunday sessions with Tess are so lovely and we’re so excited to have her back!
$85 per student includes 3hr workshop and recipes PLUS taste-and-take-home-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Tess Kelly is a pastry chef and founder of Séraphine Bakery. She relocated to France in 1986 where she developed her love of French cuisine. She apprenticed under the chef of the pâtisserie she lived above in Paris. Madame Bernard took her under her wing and generously shared the art and love of baking French pastries and French cuisine.
After working for several years in the restaurant business in New York City, she opened Séraphine Bakery in 2014. Since then Tess has developed hands-on workshops for children and adults. Her desire to feed people and share the art of preparing food is the basis of all of her cooking and baking classes.
She currently teaches both private and public workshops in New York, and in France.