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 two 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 today’s menu:
– Spinach and Mushroom and Gruyere Crepes with Parsley Hazelnut Pistou
– Lemony Ricotta Crepes with Blackberry Coulis

Wine Pairing: Prosecco. Light and fizzy, the notes of tree fruit beautifully complement these delicious crepes
Non-Alcoholic suggestion: Sparkling lemonade

Shopping List:
Produce:
– cremini mushrooms or a mix of your favorite mushrooms
– baby spinach
– shallot
– garlic
– flat leaf parsley
– lemons
– blackberries

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

Dry Goods / Pantry:
– all purpose flour
– hazelnuts
– granulated sugar
– neutral high heat oil such as safflower, canola, or vegetable
– olive oil
– Dijon mustard
– white wine vinegar
– vanilla extract
– Cassis (optional)
– Kosher salt to taste
– Freshly ground black pepper to taste

Equipment List:
– 8 or 10-inch nonstick skillet for crepes
– 12-inch skillet for mushroom filling
– Baking pan/sheet pan
– Silicone spatula
– Turner spatula (safe for nonstick pan)
– Blender
– Food processor
– Cooling rack
– Measuring cups and spoons
– Zester
– Small mixing bowl
– Pastry brush
– Knife
– Fine mesh sieve
– Clean kitchen towel for hazelnuts