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Page Contents:
-Electric Crepe Makers
-Stovetop Crepe Maker
-Carbon Steel Crepe Pans
-Non Stick Aluminum Crepe Pans
-Heavy Copper Crepe Pans With Stainless Lining
-Crepe Spatula
-Crepe Spreader
-The Best 50 Crepe Recipes Booklet
Related Pages:
-Seasoning Steel Pans
-Pancake, Platt, Blini Pans
-Batter Droppers
-Tortillas
-Fantes.com Main Page
Crepes are light, thin frames that taste good all by themselves,
or that can be made suitable for serving in them just about any type of
food.
Most cultures have a type of crepe in their food staple, such as
pancakes, crespelle, tortillas and galettes, baked
on some sort of griddle. Originally a poor man's food, purportedly in 1895
it was glorified by the French as the Crepe Suzette.
The traditional crepe pan is a shallow fry pan, or a flat griddle,
and made of steel. It heats rapidly, and bakes the crepe quickly with some
watching.
The "upside down crepe pan" is a wonderful innovation in keeping
the crepe as thin as possible. The underside is actually the top flat
surface, with rounded sides, on which the crepe cooks. After heating this
pan, rounded surface up on your stovetop, you dip the surface in a pie pan
of batter. It only picks up a very small amount of batter. Turn it over with
the surface up to even out the batter and bake. In less than a minute you're
ready to remove it and bake another crepe.
The electric crepe maker is a further innovation. It does
everything that the "upside-down" stovetop crepe maker does, with the added
convenience of thermostatically controlled heat. Your results can also be
more consistent because it lets you know when the surface is hot enough to
cook on, as well as when the crepe is done.
There is a wealth of recipes on the net; try an
Internet Search for your favorite flavors and
ingredients. Most recipes can be refrigerated for 30 minutes or even
overnight before using, and will result in less sticking while baking.
How to care for steel pans. Scrub your new carbon steel pan in
hot, soapy water, to remove packing oils, then rinse well and towel dry.
Season the pan right after the first washing (Seasoning
Instructions). Always hand wash with hot (not soapy water)
and dry thoroughly; do not place in dishwasher. Lightly oil after drying,
using a vegetable or mineral oil. Follow these instructions and the pan will
last for generations.
Happy breakfast, lunch, dinner and dessert! |
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VillaWare Classic Electric Crepe Maker
$29.99
#4960
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14" long overall,
7-1/4" non-stick baking plate,
Automatic thermostat control,
Ready light,
ETL Listed 120v, 60hz, 900 watts,
Plastic dipping plate included,
Instructions & recipes included,
1 year limited warranty
China
-Dip crepe maker in batter when ready light signals.
-Place crepe maker on table and ready light will signal in about 45
seconds.
-Hold crepe maker upside down and simply slide or pry off the cooked
crepe. |
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Tibos Electric Crepe Maker, Chrome &
Black $139.99
#98781
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13" diameter
4-1/2" high
White with black
Non stick griddle top
Adjustable thermostat
Spreader is heat resistant to 428°F
Soaking container
Wooden spatula and scraper
Ladle and brush
Recipe booklet
Metal and plastic construction
L 15 3/8" x W 15 1/8" x H 5 3/8" 7 Lbs.
1300w 110v UL Listed
1 year limited warranty
Made in France by Tibos, since 1949
Instructions
(PDF 1.93 MB) |
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Nordic Ware Stovetop Crepes & Wraps Kit
$39.99
#99011
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8-1/2" round pan,
8-1/2" long handle,
Non-stick on cast aluminum,
Heat resistant plastic and metal handle,
11-1/2" coated aluminum dipping pan,
Recipes included for crepes, wraps, egg rolls, blinis, roll-ups,
quesadilla, manicotti, blintzes
 Made in USA
-Preheat on stove, dip into batter and quickly lift out.
-Put on burner for a few seconds, until edges become golden and the
crepe loses its wet look.
-Remove the crepe; use a spatula to loosen outer edges. |
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7" Steel Crepe Pan $10.99
#18287
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7" wide top,
5-1/2" wide bottom,
3/4" high,
1mm thick,
7-1/4" long handle,
Carbon steel
(Care instructions) |
| 8" Steel Crepe Pan $12.99
#98594
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7-3/4" wide top,
6-3/8" wide bottom,
3/4" high,
1mm thick,
7.25" handle,
Carbon steel
(Care instructions) |
| 9.5" Steel Crepe Pan $17.99
#18286
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9-1/2" wide top,
7-3/4" wide bottom,
3/4" high,
1mm thick,
8" handle,
Carbon steel
(Care instructions) |
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9" Non-Stick Crepe Pan $29.99
#99112
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9" wide,
7/8" high,
5/32" thick,
8" handle,
Non stick aluminum,
Enameled steel handle |
| 11.5" Non-Stick Crepe Pan $39.99
#99113
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11.38" wide,
7/8" high,
5/32" thick,
9.5" handle,
Non stick aluminum,
Enameled steel handle |
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10" Heavy Copper Crepe Pan by Mauviel
$220.00
#5700
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9.75" wide,
1" high,
1/16" thick,
9.25" brass handle,
Durable stainless steel lining,
France |
| 12" Heavy Copper Crepe Pan by Mauviel
$250.00
#5701
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11-7/8" wide,
1-3/16" high,
1/16" thick,
9" brass handle,
Durable stainless steel lining,
France |
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13" Crepe Spatula $2.99
#11480
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13" long,
8" long blade,
1-3/4" wide,
Feathered edges,
Beechwood
Europe |
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Wooden Crepe Spreader, 6" $5.99
#11472
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6" wide,
6-1/4" long handle
Natural beechwood |
| Wooden Crepe Spreader, 7" $8.99
#11474
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7" wide,
9-1/4" long handle,
Natural beechwood |
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The Best 50 Crepe Recipes $5.95
#4434
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By C & B Simmons,
Softcover,
78 Pgs,
6" x 4.5" format |
| How to care for steel pans.
Scrub your new carbon steel pan in hot, soapy water, to remove packing
oils, then rinse well and towel dry. Season the pan right after the
first washing (Click for Seasoning Instructions).
Always hand wash with hot (not soapy water) and dry thoroughly;
do not place in dishwasher. Lightly oil after drying, using a vegetable
or mineral oil. Follow these instructions and the pan will last for
generations. |
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