Making crepes at Dore Creperie (and at home!)

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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