Cooking Class - Classic French Savory and Sweet Crepes

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask (Upon Request)
Icon indicating the class is social distancing friendly Social Distancing Friendly

Learn to manipulate batter into perfectly thin, traditional crêpes, then stuff them with delicious combinations.

What’s great about a crispy and lightweight crêpe is that can be easily shifted to be a main course or a dessert. Luckily, Chef Anja will teach you how to do both with this versatile French fare, first illuminating how to work with a gluten-free, buckwheat batter for two savory crêpes and two sweet ones.

You’ll start with the main course by working on a traditional ham, prosciutto and cheese version with a cracked runny egg on top, followed by a smoked salmon and goat cheese take. Then, prepare to turn up the heat with a flaming Grand Marnier crêpe garnished with a slice of lemon and coconut sugar, followed by a rich, decadent one featuring Nutella, dark chocolate, strawberries and bananas.

  • Minimum Guests 10
  • Maximum Guests 30
  • Meal Courses 3
  • Event Duration 3 hours
  • Labels Beginner, Couples, Date Night, Kids, Vegetarian

Reviews guests left for this experience



03 Jul 2017

Chef Anja was personable and enthusiastic. She really helped create a fun atmosphere with her dynamic personality!



15 Mar 2016

Anja is such a joy to work with! She made the night relaxing and fun. We look forward to making her recipes at home!



08 Feb 2016

Anja's class was the highlight of our year so far! She made the experience fun and social while very educational as well. The kitchen space was beautiful and big with plenty of space for the group. Her love for cooking definitely came through and I will definitely be booking another class with her again!

Meet your chef

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Chef Anja has been cooking since she was just thirteen years old, fueling a passion which blossomed into a career that took her from her hometown of Tahoe City to learning to be a professional chef in France. While there, she went to cooking school in Montpellier and apprenticed at Michelin Star restaurants in Lyon. Since then, she has launched a successful personal catering business, cooking dynamic dishes from a French-Californian perspective with a healthy, flavorful emphasis in mind.

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Cancellation Policy

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.
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