Brown sugar crepes with sweet ricotta filling.
Topped with strawberries macerated in Grand Marnier.
Cheese Souffle. This was absolute heaven.
Crepes Suzette with orange curd filling.
Topped with citrus-caramel flambe sauce. This was the best crepe, in my opinion.
Tarragon crepes with creamed spinach filling. I made the creamed spinach myself, but couldn't taste it because we made it with chicken stock. What a shame. The crepe itself was lovely, though!
Roasted green chile, corn, and cheese souffle, looking so elegant!
Unfortunately, the chocolate souffles were gone SO fast I couldn't even snap a picture. But let there be no doubt that they were beautiful and delicious.
This was a wonderful class. I've never made a souffle or a crepe in my life, but now I feel confident enough to whip up a batch right now, even without a recipe. The Seasoned Chef Cooking School teaches technique, not recipe, and gives you the skills you need to improvise and create on your own. If you ever get a chance to take a class there, do it! They fill up fast!
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