The Art of Crepes with Alison on Dec. 10th
Join us for this sweet classe
The Art of Crepes with Alison | December 10, 2022 4-5 pm ET
(Yield: 15-20 crepes)
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour (1/4 of which could be gravy flour to make it thicker)
3 tablespoons melted butter
Butter, for coating the pan
1 teaspoon salt
3 tablespoons sugar
1 teaspoon vanilla extract
1. Beat 2 large eggs and mix with 1 cup flour, 1/2 cup water, 3/4 cup milk, 3 tblsp melted butter, 1 tsp salt, 3 tblsp sugar, and 1 tsp vanilla extract.
2. Make sure to chill batter in the freezer for 10 min (or in the fridge for 1 hr) to thicken it.
3. Cover the bottom of a non-stick pan or crepe maker with a thin portion of batter by swirling a small amount evenly over the pan.
4. Cook for 1 minute and flip, then cook for 30 seconds more; lay flat to cool.
5. Continue cooking crepes until all batter is used.
6. Fill them with Nutella, fruit of any kind, whipped cream, cinnamon, and/or confectioner's sugar or use your imagination for possible toppings.
About Our Teacher
My best friend who I grew up with in Florida had introduced me to making crepes right before I went off to college at Harvard. I was hooked. I became known for frequently hosting crepe parties on campus with my friends. I even held a job at Harvard for one year as a "House Elf" where I helped cook food, crepes included, and set up for special events. I have since earned my MD and completed my residency training. Nothing can keep me from crepes. During the Covid-19 pandemic, I hosted a crepe-making event on Zoom with my friends from all over the country. Today I continue to enjoy making crepes because it is a beautiful way to bring people together.