Making Crepes

Today chef Emmanuel Robert from the Sofitel San Francisco Bay visited two classrooms at the International School of the Peninsula. First he displayed several pots of herbs and asked the children to name them. To our surprise, the kids were able to identify all of them: rosemary, thyme, mint and basil. They smelled each one of the plants and suggested a few dishes that would be appropriate for each herb, such as pasta and basil, yum.

Rosemary at ISTP

Then Chef Robert asked for volunteers to help him make crepes – everyone was a volunteer. Chef Robert explained that crepes were invented back in Roman times, they were actually the first form of bread. The children helped the Chef crack the eggs and mix the batter.

Cooking tip: Chef Robert sifts the batter to ensure all egg shells and lumps come out. Then, to ensure all egg shells and lumps come out. Then, while the crepes were cooking, the children tasted Chef Robert’s special mushrooms, mixed with oliv oil, thyme and salt. Everyone gave the mushrooms a try, even children who had never eaten a mushroom before. The crepes were definitely the highlight of the workshop – whether with fresh strawberries, jam, or cheese and ham. Thank you Chef Robert!