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Virtual events › Strawberry French Crepes
Julia Child’s French Crepes with Strawberries
From $109 per person, and it falls as the group grows.
Under 5 guests: $645 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, gratuities and all service fees.
Use this class as an opportunity to channel your inner Julia Child. Practicing her fearlessness and joy in the kitchen, you will learn to make French crepes, served with creme anglaise made from scratch according to Julia’s instructions, topped with fresh strawberries.
Adjustments are free — tell your planner and the kits change.
Fuel your tastebuds with roasted coffee from small farmers around the world and explore different roast techniques and tips for brewing. (+30 min)
Add a little celebration with a champagne pairing add-on to enjoy a delicious glass of bubbly champagne with any dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
The batter wants resting for at least half an hour, which lets the flour hydrate and the bubbles settle, and it's the difference between a crepe that tears and one that doesn't. Chef Emily built that into the session rather than pretending you can skip it — the creme anglaise gets made during the wait. That custard is the part worth learning properly: constant stirring, off the heat the moment it coats a spoon, and absolutely no boiling or you have sweet scrambled eggs.
Elias
The Julia Child framing is more than decoration here; the whole point being made is that you have to be willing to ruin a few before you get the pan temperature right. That permission is genuinely useful. By my fourth crepe I had the swirl-and-tilt working and could do it without thinking, which felt like a real skill acquired in an hour.
Lucas
Chef Emily had good energy throughout and was calm about the fact that roughly half the group destroyed their first two crepes. She talked people through adjusting the heat rather than the batter, which was the right diagnosis in nearly every case — too hot and it sets before you can swirl it, too cool and it sticks. By the end the failure rate had dropped to almost nothing.
Taylor
Booked it for a team session and it suited a group with a wide range of confidence, because crepes are forgiving in the sense that you get many attempts from one bowl of batter. Nobody ran out and nobody was stuck with a single ruined effort. It also stretches to a decent brunch if you make the full quantity.
Quinn
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
Fill out this quick form to get started...
7 Questions
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