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Crepes Savory and Sweet

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.

Code:17S8150064FA
Dates:April 11, 2017 Check for other dates
Meets:Tu : 6:30 PM - 9:00 PM
Hours:2.50
Location:Downtown Co-op Connections Building
Instructor:Cindy McKinney
Fee:$39

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

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