French Crepes

COOKING & CUISINE -

Winter/Spring 2023

Crêpes are a festive, fun-to-make dessert that can be dressed up with any number of toppings. In this class you will learn to make traditional sweet crêpes (crêpes sucrées), along with the classic lemon syrup (sirop de citron) topping that is revered throughout France. We will also sample crêpes served with a hazelnut chocolate topping and learn to make baked blintz, rolled crêpes with a sweet ricotta filling. We will discuss the origins and customs around crêpe-making in Northwestern France and teach you to make traditional Breton crêpes as they are still enjoyed in crêperies throughout Brittany today. We will also learn the equipment needed for making authentic crêpes at home and practice some French baking terms as we work. Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France.

This class will meet inside CVU.

Anna Mays

Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained as a James Beard Fellow at Le Cordon Bleu Culinary School in London and at the Vermont Center for Integrative Herbalism and taught in the Food Systems Department at Sterling College. Anna teaches cooking classes for City Market and OLLI at UVM, in addition to her food security work in international development. She has a BA from Brown University and an MA in Anthropology of Food from the School of Oriental and African Studies (SOAS), University of London.

May 2023