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Making crepes using a hotplate

post #1 of 9
Thread Starter 

Hello,

 

I am thinking of selling crepes at a farmers market every 2-3 weeks over this summer.  I am thinking of buying a couple of induction hotplates, and then making the crepes in a crepe pan, instead of getting the professional crepe maker to cut down on start up costs.  If it goes well, then I may invest in the higher end crepe machine(s).  My chef friend was the one who gave me the suggestion, as that is what they do when the serve crepes at a buffet. 

 

Any thoughts on this plan?

post #2 of 9

To be honest, you really don't need a "high end crepe machine", although it can be easier than using a pan.

I worked in a fine dining restaurant and we used both savoury (for Crespelle) and sweet crepes (for Flambeed Crepes).

All crepes were cooked in a pan.

 

But in the end, it's all what you want.

post #3 of 9

In every kitchen I ever worked ,all the crepes needed were always made in a pan !!!

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #4 of 9

OK, I love making crepes. my problem is, what the HEK do I DO with them, NOW??<G>  Out of curiosity, what crepes would you sell at the market and how much do you, reasonably, think you can charge per crepe?  I have a friend in Atlanta who says there is a guy who sets up a crepe stand near her on Saturdays and sells them for $2-$3 each

post #5 of 9
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 9
Thread Starter 
Thanks all for your input smile.gif. Will let you know how it goes smile.gif
post #7 of 9
Quote:
Originally Posted by karonadams View Post

what the HEK do I DO with them, NOW??

 

EAT THEM!! Bit of sugar, bit of butter, bit of lemon, roll, eat. lol.gif

post #8 of 9

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 9

 

Personally for crepes I prefer normal carbon steel frying pans over carbon steel "crepe pans" (I own one of them but it barely sees any use). The regular frying pans are heavier, retain the heat better, and make larger crepes (larger is better, no?). smile.gif

 

 

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