Cindy McKinney demonstrates delicious crepe recipes, both savory and sweet. Savory offerings include Asian BBQ pork-filled crepes with an array of toppings including julienne snow peas, green onions, carrot, cilantro, chopped cashews, and more; and chicken and wild mushroom baked crepes with a sherry and Parmesan white sauce. On the sweet side, enjoy crepes Chantilly, made with sour cream crepe batter, with fresh strawberries and whipped cream; and blintzes filled with ricotta and cream cheese and topped with blueberry sauce.
|Dates:||April 11, 2017 Check for other dates|
|Meets:||Tu : 6:30 PM – 9:00 PM|
|Location:||Downtown Co-op Connections Building|