International Crepes - Cooking Class at PCI May 30, 2009

Wtih Chef Chat Mingkwan. Crepes can be found in one form or another around the world, and they can be served as an appetizer, snack, salad, main entrée, or dessert. Crepes of milk and cream from the West, and crepes of coconut and nectar from the East. Fillings of cheeses and wines from Europe, and fish sauce and toddy from Indochina. Learn how to make different batters and fillings and try your hands on various techniques in spreading and stuffing crepes. You will make Blintzes and Cheese Sauce, Chinese Muu Chu, French Sweet Crepe Suzette with fresh seasonal fruits, Thai Coconut Crepes, and Vietnamese Moon Crepes. Chef Mingkwan has been cooking since he was a young boy, and now travels the world cooking, writing, and teaching. He has published numerous books mainly around Asian cuisines.

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