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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 julienned 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:May 2, 2019 Check for other dates
Meets:Th : 6:30 PM - 9:00 PM
Location:Downtown Co-op Connections Building
Instructor:Cindy McKinney
Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

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