French Club was cooking up a storm this week. The young chefs put their culinary skills to work by creating crêpe batter to take home to their families. They cracked eggs, melted butter, poured milk, measured flour, sugar, and salt, and then stirred and scraped until the batter was smooth and creamy. In addition, French Club members were treated to delicious, cooked-on-the-spot crêpes of many flavors: jambon et fromage (ham and cheese), chocolat (chocolate), framboise (rasberry), and sucre et citron (sugar and lemon).
A special thanks to Madame Whitman and Chef Henri for helping make this so much fun!
And thanks also to Madame Pietrowski for being the photographer while Madame Cooke cooked.
Interesting Fact: Many ordinary English cooking terms, such as restaurant, chef, cuisine, entrée, menu, and dessert are derived from the French language. This is thanks to the dominant role France has played in developing fine cuisine in the western world.
