Being a Chef: Mastering Julia's crepes
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In her first cookbook, "Mastering the Art of French Cooking," Julia Child transforms the crepe from street food to white tablecloth fare. Learn how to prepare her recipes for Gâteau de crêpes à la florentine (spinach and mushroom), Crêpes farcies et roulées (ham and cheese) and Crêpes flambées à la Normande (apples).