The French Crêpe Making Competition, held on 9th April 2026 in the school cafeteria, was a vibrant celebration of gastronomic creativity and classical French culinary traditions. A total of 40 students, forming 20 teams from Grades 9 to 12, participated with great enthusiasm, demonstrating their skills in crafting both sweet and savoury crêpes.
The competition showcased an impressive variety of preparations, including cranberry crêpes, strawberry crêpes, chocolate, raspberry, mulberry, blueberry, and banana-based sweet crêpes, alongside savoury variants such as cheese, paneer, mushroom-spinach, and corn crêpes. Each team presented their creations with thoughtfully curated fillings, complemented by well-balanced sauces and refined plating techniques, all executed within the stipulated 60-minute time frame.
A defining highlight of the event was the innovative reinterpretation of the classic French crêpe, reflecting the participants’ originality and understanding of fundamental culinary techniques such as batter consistency, texture control, and flavour balance. The competition was judged by Ms. Deepmala, who evaluated each preparation based on taste, creativity, and presentation finesse.
The competition was also open to newly inducted students of École. All participants were highly appreciated for their dedication, teamwork, and evolving culinary finesse. The event proved to be an enriching experiential platform, fostering creativity, collaboration, and a deeper appreciation for global cuisine.
Top three teams:
- Team 1: 40/40 (Palakshi and Adya Nemani)
- Team 4: 40/40 (Shrishti Aggarwal and Laxita)
- Team 11: 40/40 (Unishka and Advika Menhas)
Second Position:- Team 20, Pranya and Nandini Bansal
Third Position:- Team 15- Ekta Raghuvanshi & Nandini Gupta
