Brunch and Learn – Crepes

Friday, August 19
Time: 10:30a to 11:30a
Cost: $30/person
Chef: April Boeke with Culinary Innovations by April

This French delicacy is extremely versatile, as it can be filled with virtually anything — fruits, pudding, mousse as well as vegetables and meats for breakfast, lunch, or dinner.

Menu: savory morning crepe and lemon blueberry crepe
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