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Crepe pans

post #1 of 5
Thread Starter 
I've never bought one nor ever made one...

Regardless I'm looking to buy one.

Am I better off with something like this: http://www.amazon.com/CucinaPro-1448-Griddle-Crepe-Maker/dp/B001EZCJL8/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1270512114&sr=1-5

Or this: http://www.amazon.com/gp/product/B001VH6UYG/ref=ord_cart_shr?ie=UTF8&m=ATVPDKIKX0DER

What are the positive and negatives to both styles?
post #2 of 5
I just use a sautee pan.  It seems to me it would be much harder to properly regulate the heat on that unit.
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #3 of 5
Quote:
Originally Posted by Zane View Post

I've never bought one nor ever made one...

Regardless I'm looking to buy one.

Am I better off with something like this: http://www.amazon.com/CucinaPro-1448-Griddle-Crepe-Maker/dp/B001EZCJL8/ref=sr_1_5?ie=UTF8&s=home-garden&qid=1270512114&sr=1-5

Or this: http://www.amazon.com/gp/product/B001VH6UYG/ref=ord_cart_shr?ie=UTF8&m=ATVPDKIKX0DER

What are the positive and negatives to both styles?


 

I have no experience with the electric model. I respectfully disagree with Phaedrus though and think the only advantage to it is that it would maintain a constant temperature. Unless you are going into crepe making in a really big way I don't see a reason to keep a monster piece of equipment like that in the kitchen.

I bought one of the steel crepe pans many years ago and I found that it did not season well and cooked the crepes unevenly - dark in the middle and underdone at the edges. The handle gets hot too so you always need a towel which can be awkward when trying to manipulate the pan.

I finally got a heavy gauge, non stick, aluminum crepe pan from Sur la Table (same style as the steel one with shallow edge) and it works every time - even the first crepe. It cost $15 as I recall.

Then again, if crepes are something you plan to do only once in a while, do what Phaedrus and many others do - use a non stick skillet.
post #4 of 5
At first blush I don't see the advantage of a non-stick crepe pan over a regular non-stick pan.  The former would basically have no purpose except crepes where the latter will lots of other stuff, too.  In restaurants over the years I've done crepes a coupole of ways:  on a flat top with ladles in non-stick pans.  Generally I only use four or five pans at a time because I'm getting old & slow...that's as many as I can watch at once. 

Unless the top of that electric is really thick, I'm sure the batter will shock it & drop the temp.  Maybe not, as I said I haven't tried it. 
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #5 of 5
Thread Starter 
I ended up getting the second one, even though I've read multiple responses here and on other sites saying you can use a skillet. I'm just that way, if its something I can use and doesn't cost too much I just add it to my inventory.

Thanks for all your help though.
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