Being a Chef: Julia's Crêpes Avec Madelaine Bullwinkel

When: Sat., Jan. 23, 10 a.m. 2010

Julia Child turned a street food staple into fine dining fare when she added "Gâteau de crêpes à la Florentine" (Spinach and Mushrooms); "Timbale de crêpes" (ham and cheese); and "Gâteau de crêpes à la normande" (apples) to Mastering the Art of French Cooking. They’re easy and elegant! $75 for members, $85 for non-members

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