Last week, a few bloggers and I had the privilege of attending a crepe making class at Dore, a pop-up creperie in downtown Boston. Dore opened in June and will remain open until November.
Greg, who within a matter of months envisioned, constructed and opened Dore, started off the class with a little history of the crepe and its evolution over time. While he was spoke, he got started on the crepe griddle, showing us how they are done.
Greg prepped a savory buckwheat crepe with egg, tomato and green pepper for us to sample as well as two sweet crepes: one with nutella and strawberries and one with dried figs, walnuts and honey. Alongside the crepes we tasted Dore’s thick and incredibly rich banana nutella milkshake.
Following the instructional, Greg set us to work mixing our own crepe batter, one batch of sweet and one savory. When the batter was done, we each got our own crepe griddle and were free to experiment with various crepe and filling combinations.
My favorite creation of those I made was a sweet crepe with goat cheese, walnuts and a drizzle of honey. We had free reign of the dozens of fillings and Elina, Megan, Lin and I had fun experimenting with various combinations, both sweet and savory. I could have played around with several more variations during the class but multiple crepes plus a milkshake will fill you up very quickly.
In addition to our newfound crepe making expertise, the folks at Dore sent us home with batches of both sweet and savory crepe batter so that we could continue to practice and experiment. A pretty fantastic parting gift if you ask me. The crepe class makes for a very fun and enjoyable evening. The class is offered every Thursday at Dore. For more information on the crepe class, check out their website. And if you’d prefer to just have crepes served to you, Dore serves breakfast and lunch, Monday through Friday.
1 Beacon Street