Kim Rizk, owner of Jammin’ Crepes, and students in PPS Cooks take note of the temperature creeping up past syrup to jam.
Crepe batter begins with flour, eggs and milk.
Crepe-making is an art that requires practice and a light touch with the trowel spreader.
Crepe-making in one corner, and in the other, jam-making.
Kim Rizk’s restaurant, Jammin’ Crepes, is at 20 Nassau Street, opposite Princeton University.