We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Master Crepes Recipe
Prosciutto and Asparagus Crepes with Creamy Gruyere Sauce
Honeyed Mascarpone and Ricotta Crepes with Strawberries

Shopping List:

Produce:
asparagus (thin early spring variety if available)
parsley
lemons
strawberries

Dairy:
whole milk
eggs
unsalted butter
gruyere
mascarpone
whole milk ricotta

Dry Goods / Pantry:
all-purpose flour
neutral high heat oil (like safflower, vegetable, or canola)
olive oil
honey
granulated sugar
Kosher salt, to taste (about a tablespoon)
Black pepper, to taste ( about a teaspoon)

Protein:
prosciutto or thinly sliced good quality ham

 

Equipment List:
8 or 10-inch nonstick skillet for crepes
Blender
Baking pan/sheet pan for roasting asparagus
Oven-safe baking dish (for finishing asparagus crepes)
Silicone spatula
Turner spatula (safe for nonstick pan)
Medium bowl or container for crepe batter
Cooling rack
Measuring cups and spoons
Small mixing bowl for mascarpone filling
Pastry brush
Knife
Cutting board
Small saucepan (for melting butter and warming milk)
Medium saucepan (for sauce and strawberries)
Whisk (for sauce)
Grater
Zester
Juicer
Offset spatula or spreader (optional but very helpful)