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Dessert for 2: Crêpes Suzette for Valentine's Day
Dessert for 2: Crêpes Suzette for Valentine's Day

Mon, Feb 14

|

Zoom

Dessert for 2: Crêpes Suzette for Valentine's Day

Learn how to make Crêpes Suzette. Adaptable to be made dairy-free, non-alcoholic or gluten-free.

This workshop is sold out.
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Time & Location

Feb 14, 2022, 7:00 PM – 8:00 PM EST

Zoom

About this class

What to expect in this workshop:

  • Fēst Workshops are the ultimate guided discovery roadmap to help you master your home cooking.
  • One Fēst Chef Instructor will lead the way as you learn how to make a delicious French dish. Your Chef Instructor will demonstrate every step of the recipe, with two cameras to give you all the right angles and clear views of what's happening.
  • A Fēst Team Member will answer any questions that come up via the chat box of the video call. You'll prep your ingredients and cook each dish with plenty of guidance.
  • This class is your time to ask your chef questions, ask for feedback, learn a little something and most importantly, have fun!
  • This is a group workshop, we ask that you remain muted throughout the class and submit all of your questions in the chatbox of the video call.

INGREDIENTS YOU'LL NEED:

Serving Size: 2, makes about 4-6 crêpes, adjust for what you need

 Crêpes: 

  • 1 large egg
  • ½ cups whole milk, skim milk also works     
    • Non-dairy substitute: extra creamy oat milk

     

  • 3 tablespoons water
  • ½ cup unbleached all-purpose flour     
    • Gluten-free substitute: 1-to-1 gluten-free baking flour

     

  • 2 teaspoons Cognac, Bourbon or Rum     
    • Non-alcoholic version: substitute with water

     

  • 1 tablespoon granulated sugar
  • Pinch of Kosher salt
  • 3 tablespoons unsalted butter, melted     
    • Non-dairy substitute: vegan butter

     

 Sauce: 

  • 1 tablespoon + 1 teaspoon Cognac, Bourbon or Rum     
    • Non-alcoholic version: substitute with water

     

  • 2 tablespoons unsalted butter, cut into 2 pieces     
    • Non-dairy substitute: vegan butter

     

  • 1 tablespoon + 1 teaspoon granulated sugar
  • 1 teaspoon grated orange zest
  • ⅓ cup + 1 tablespoon fresh orange juice
  • ¾ teaspoon orange liqueur, we like using triple sec     
    • Non-alcoholic version: substitute with water

     

EQUIPMENT YOU'LL NEED:

  • sharp chef’s knife
  • cutting board
  • measuring cups and spoons
  • apron, recommended but optional
  • side towels
  • paper towels
  • Blender
  • medium mixing bowl
  • pastry brush
  • 10-inch nonstick skillet
  • rubber spatula
  • resting plate
  • Oven
  • broiler safe 10-inch skillet, a stainless steel or copper pan works perfectly
  • Matches
  • Whisk
  • small bowl
  • hot pads

Tickets

  • Access for 1 household

    $5.00
    Tax: +$0.45 CHS Tax+$0.14 service fee

Total

$0.00

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