'A Taste of France' at Hillside Public Library

Some young adults got a lesson in classic French cookery at the in the class entitled “Crepe Making: A Taste of France" on Tuesday afternoon. After learning a bit about the light-as-air French pancakes, the group of mainly fifth and sixth grade students took turns making and filling their own.

The demonstration and hands-on workshop was led by Great Neck resident and Cold Spring Harbor librarian Allison Paulo whose own adoration of crepes and crepe-making stem from memories of her frequent visits to an authentic, French-owned crêperies near her home from when she was younger.

“I’ve been making [crepes] for years,” Paulo said. “They are just such a nice alternative to pancakes.”

As expressed during the class, paper-thin crepes are much lighter and less filling than your typical flapjack stack. Since they may not be as simple to find as going to your nearest diner, learning how to make them is a fun and cultural experience for kids.

Unlike what you will find in France, Paulo says, here, “there are not crêperies on every corner like McDonald’s.”

Made from a simple liquid batter of milk, eggs, water and salt, the thin pancakes can be folded around a limitless number of fillings for either an elegant, savory dish or sweet dessert. The class made dessert crepes with each student’s choice of banana, chocolate syrup or strawberry jam inside.

Each child was able to independently take part in the full crepe-creating process. To make the crepes, a special pan was used that could be coated with batter by dipping the protruding face of the pan into the mixture. Once cooked on one side, the crepes were then flipped to finish, filled and folded like an envelope before being whisked away and devoured.

Out of the 12 in attendance, most had said that they have never tasted a crepe before; afterwards, the reviews were so good that some even went back for seconds.

“I liked it,” said soon-to-be fifth grader Anna. And as for the verdict on her homemade crepe, she smiled and nodded, “It tasted good.”

Paulo often holds youth-oriented programs such as the crepe making class at libraries throughout the area.

“I try to bring things that I love to the kids,” she says.

Just a week ago, Paulo held a class at Hillside Public Library called“Beauty without Cruelty," to raise awareness on product animal testing. The group made natural body scrubs from olive oil, sugar and salt. In the fall, she hopes to have a class on caramel apple making.