Healthy and Sane

Making crepes at Dore Creperie (and at home!)

September 6th, 2011 · 32 Comments · blogger meetups, Boston, vegetarian meal

I can’t believe it’s Tuesday already. TUESDAY!! [Sorry for shouting.] Looks like I took the whole “long weekend” thing very seriously, which included time away from the blog. What can I say, when I take time away, I am really away. I think it’s healthy and sane (yes, I went there!) – don’t you?

Prior to my long weekend break (during which, in case you’re wondering… Adam and I hosted a bbq gathering for all of our friends, and then spent a full day lounging around the house – watching tv and eating leftovers, not bad… not bad at all), I did do something blog related and very fun. I took a crepe making class at the local pop-up creperie in Boston.

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Dore Creperie was founded by Greg just a few months ago and will be at its current location downtown for the next 5 months… until they move and pop up at another spot. I don’t frequent Boston’s downtown often but I have heard buzz about Dore and was very excited to be invited to a crepe making class there, especially since I just learned how to make Russian crepes. Wanna see what making crepes entales? Come, come!!

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Elizabeth organized the whole thing and Megan and Lindsey also attended the class with me. We started the class with a quick history of crepes, while tasting historically inspired combos like honey and figs

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… and fried egg and tomatoes

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We also tried the very early crepe batter from buckwheat flour and water. I actually thought it was interesting in its own way (earthy for sure!) but the more modern buckwheat crepe (which has eggs and butter) I am sure is a lot tastier and less “crunchy granola.”

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We fast-fowarded to the current classic dessert crepe with nutella and strawberrries.

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Drooooooool

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Oh yeah, while listening to Greg talk, we sipped on banana and nutella milk shakes. So indulgent. So incredible.

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Let’s just say I wasn’t hating this. At all. 😉

Time to get our hands dirty!

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Megan felt way too comfortable with a gigantic bag of flour. Lindsey was a little more apprehensive…

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Oh, Megan also taught me how to crack eggs with one hand. Very exciting. I put those skillzzzzzzz to use already and feel like a pro every time (I’m going to get to 3 at once at some point, Megan, just give me time!)

Here is how you make a basic crepe batter:

 1. Whisk eggs, then slowly add milk

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This was 10 eggs + 10 cups of milk… in summary: a lot!

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2. Add the egg/flour mixture to all-purpose flour (1 cup of flour to each egg and a cup of milk)

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3. Whisk it all together, then add melted butter (2 T/egg)

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Let rest for 30 minutes.

Basically the proportions are 1 egg to 1 cup of milk, 1 cup of flour, 2 tablespoons of melted butter. This would make a few crepes. Definitely make at least 2 or 3 times that!

Ok, time to use the fancy crepe pans… pour some dough in the middle of the pan, then spread around the pan.

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I failed at life at this step miserably. Look at attempt #1:

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Attempt #2 (you can actually patch up the whole with a few more drops of batter – much needed in my case)

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… there are a few more undocumented ones. Luckily I had help (and making them at home is waaaaay easier – see my picture tutorial here).

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Much better! [That means I didn’t make it, ha!]

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Filling them with every imaginable combo was definitely the best part! :)

Brie, fig spread and prosciutto

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Egg, feta and sundried tomato

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Chocolate, graham crackers and stawberries…

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We made dozens of combos – these are just a few!

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I could really get used to this job 😉

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Before going home, we got some of our batter to-go. I had dozens of crepe filling combos in my brain but decided to finally try the mushroom crepe cake Shannon blogged about a few months ago (I made 1/2 a cake as you can see).

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Cheesy mushrooms between layers of herbed crepes… buttery, rich. Delicious!

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I had such a fun time learning about the evolution of crepes and trying my hand at using those crazy crepe pans. What should I use my sweet batter for? I’m thinking of sauteed peaches and salted caramel. How does that sound??

How did you spend your long weekend? Did you have a chance to unplug?

PS – Just noticed that LivingSocial has discounted crepe classes at Dore. Funny coincidence – if you’re local, I’d recommend it!

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32 Comments so far ↓

  • #1 - Lizzy

    I wish I could have gone!!! I really need to learn the art of making crepes… there is a crepe sweet cake I’ve been itching to make on pinterest. MAke a crepe with Nutella!!! I had a Nutella Crepe in France and it was life-changing!

    • #2 - Elina

      Yes, definitely a classic. Can you send me a link to the sweet crepe cake? It sounds awesome!

  • #3 - natalie (the sweets life)

    What a fun class–I would love to try those giant crepe machines…though I’m sure I would have many fails too :)

    And that milkshake sounds incredible!

  • #5 - MelissaNibbles

    Okay, crepe guys. HOT!

    The fig crepe is right up my alley. It looks like such a fun class.

  • #6 - Megan

    If you get to 3 eggs at a time, you’ll have to teach me!!

    This class was so much fun. You win for best crepe combinations!

  • #8 - Alaina

    Oh my gosh, these look amazing!! I love sweet and savory crepes. :-)

  • #9 - Lauren at Keep It Sweet

    That looks like a blast and all those crepes look pretty amazing. Love the sound of sauteed peaches and salted caramel!!!

    Glad you got some time to disconnect! I’ve been trying to do that a little bit more and it is worth it.

  • #10 - Jessy (squeezetheday)

    Crepes = my ultimate food-related childhood memory. I think flipping crepes in the air was actually one of the first kitchen skills I’ve learned. 😉 When I got out of hospital where I couldn’t eat for 2 days, I asked my mother to make me crepes and I ate 11 of them, haha. With Nutella (or other spread), of course. I also like them with quark+fruit. It was actually less than a year ago that I tried pancakes (which I used to refer as ”American crepes”), so that’s why nowadays I find them more exciting.

  • #14 - Sues

    How fun!! I love making crepes. And eating them, too. I haven’t heard of Dore, but now I need to go! Your mushroom crepes look awesome :)

    • #15 - Elina

      It was delicious… and now I have a million other ideas for crepe cakes. :)

  • #16 - Michelle

    That crepe-making class looks like it was a lot of fun! I totally unwound and unplugged this weekend and hosted two barbecues!

  • #18 - katie

    WOW, does this look delicious! also, hard. :)

    • #19 - Elina

      It’s not hard at home! I definitely recommend trying making some. I was intimidated too.

  • #20 - jaime

    yum! i went here a few weeks ago and i am dying to go back and get a nutella crepe. the one i had was delish…chicken, brie, apple.

    • #21 - Elina

      That’s their best seller! Yeah, you really can’t go wrong with nutella. Not all all 😉

  • #22 - Kelly

    Weirdly, crepes were one of the first things I got serious about making. When taking french class in high school we would have crepe parties so I asked for a crepe maker when I was in high school and have been making them ever since. Granted, mine is a wee little guy, so I am jealous of those GIANT crepe makers. How fun!

    • #23 - Elina

      You have one with a flat surface that you need to use a little stick for to move the dough around? Sounds like you a crepe making pro! :)

  • #24 - shannon

    oh man, i’m so bummed i couldn’t make it :( boo. love all of the flavors you created! and that huge crepe pan, fun! peaches and salted caramel would certainly be delicious :)

  • #25 - shannon

    oh man, i’m so bummed i couldn’t make it :( boo. love all of the flavors you created! and that huge crepe pan, fun! peaches and salted caramel would certainly be delicious :)

  • #26 - janetha

    How fun! I love crepes and how versatile they are.

  • #27 - Elizabeth

    Oh man, that nutella shake totally did me in. Great seeing you!!

  • #29 - Tina @ Faith Fitness Fun

    Oh wow! That looks like such a fun experience. I would love to know how to make true crepes like that. You better believe I would dive into the classic nutella and strawberry combo. Although i bet one with goat cheese and some veggies would be mighty fine too. :)

    • #30 - Elina

      We made some with goat cheese and veggies, and yes you’d be right – definitely delicious! :)

  • #31 - Ranjani

    This class sounds so fun! I’ve never made crepes before – some of these filling combinations sound amazing

  • #32 - Making Crepes At Dore Creperie

    […] down on crepes and learn the art of crepe making, you can take a class, which is exactly what a few other bloggers and I did a few weeks ago. We started off learning about the history of crepes […]