French Cuisine in the Classroom (By Maggie Conyngham, French Instructor)

This semester, students in Honors French III and AP French are learning about contemporary culture through various forms of music, film, literature, and even cooking! 

AP French has been examining different aspects of contemporary life in the francophone world, including the cultural impact of regional cuisines. Last week, students had the opportunity to cook traditional French crêpes sucrées (with some help from our resident French cook, Ms. Amblard.)

After watching a video tutorial, students followed a French recipe step-by-step, making the batter from scratch and cooking on skillets in the classroom. 

In this activity students gained a new appreciation for French cuisine (& Nutella), learned some new food-related vocabulary, and had to adapt to the metric measuring system used throughout the world to ensure the recipe turned out correctly. A special trick for the perfect crêpe was making sure the cast iron skillet was at an even temperature, and that the batter was fluid enough to spread very thinly. After several test runs, we got it down. The results were délicieux!
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