Making food from scratch typically requires advance preparation, adherence to a recipe, and your third and final genie wish. Learn to create your own comestibles with today's Groupon to Flipcrêpes. Choose from the following options:
- For $49, you get a BYOB Crash Course in crêpe-making for two (a $99.98 value).
- For $59, you get a Sunday Brunch class for two (a $119.98 value).
- For $129, you get a 3-Star Class'N Dinner class for two, concluding in a BYOB, three-course crêpe dinner (a $259.98 value).
The nimble foodsmiths at Flipcrêpes impart their wisdom to small groups with 90-minute to three-hour BYOB classes that imbue students with the know-how to craft their own delicate delights. Instructors guide attendees through the from-scratch concoction of their own crêpe batter and show them the proper cooking and flipping techniques with a pan, traditional griddle, and industrial steamroller. Students in the Crash Course gobble up the fundamentals of crêpe creation and sip their favorite libations. Mimosas and freshly brewed coffee fuel weekenders passing folded-up crêpe notes in the Sunday Brunch class, where participants construct a flat version of the late-morning meal.
The 3-Star Class'N Dinner course graces palates with an ever-changing menu of three savory and sweet-talking crêpes. On one menu, students sauté portobello mushrooms and shallots to fill the main course's buckwheat shell, which is drizzled with queso fresco and poblano-chili sauce. For dessert, each student makes a crispy crêpe filled with homemade dulce de leche, toasted coconut, and crème a la chantilly, taking the fresh disk home to mount on the diploma wall. Click here to learn more about registering for a class with your Groupon; classes take place on Saturdays and Sundays, but additional class times and days are added to the calendar each month.
Flip Crêpes and Flip Chefs
Flip Crêpes got its start on the Chicago Farmers Markets circuit in 2003, slinging its warm and sweet or savory treats to steadily growing flocks of customers. Eventually, the company outgrew its humble beginnings and expanded to a location inside the Ogilvie Transportation Center, where customers stop in for the crowd-pleasing crepes alongside a burgeoning roster of sandwiches and paninis. Four distinct menus address any and all cravings the day might present, including selections that tackle breakfast munchies with eggs and bacon, a passion for the savory with toasted options, salad cravings with fresh and crisp selections, and sweet teeth with desserts chock-full of Nutella, strawberries, and dulce de leche. The tender crepes will only wrap their eggy arms around healthy, high-quality ingredients, so the chefs avoid high-fructose corn syrup and other undesirable foodstuffs.