Mark Haskell Presents…Worldwide ‘Creperie’ Lunch Class: Asian Crispy Rice, Mediterranean Socca, and Classic French Varieties, Savory & Sweet

About this event

Join Chef Mark Haskell for a global spin on the beloved crêpe! In this hands-on lunch class, you’ll explore how cultures around the world interpret thin, pan-cooked batters — from the delicate crisp of Asian rice crêpes to the rustic charm of Mediterranean chickpea socca and the timeless elegance of classic French crêpes, both savory and sweet.

Learn expert techniques for perfect texture, flavor pairing, and creative fillings as you craft your own “worldwide crêperie” lunch plate. Whether you’re a brunch enthusiast, an adventurous cook, or just craving something new, this class delivers an inspired blend of global tastes — and a few surprises from Chef Haskell’s culinary travels!

Complimentary beer and wine are included in the price of the course!

About Mark: Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

From Cooking with Chef Mark Haskell