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kokopuffs: Dehillerin sells a lot more than they show on their web site. They're a restaurant supply store so if there's something you want that they don't show, email them an inquiry. I'd also email them for more information about the knife. I bought a very nice fish filleting knife there and it was a French brand that I was unfamilar with.

Also, in case you haven't seen it, I wrote an article earlier this year about crepes. It's located at http://www.hertzmann.com/articles/2001/crepes/ and there's more information about crepe making equipment as well as about 20 recipes.

[ August 23, 2001: Message edited by: bouland ]
 

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I think you may find a pan like this problematic on an electric stove. I found a thick aluminum nonstick crêpe pan at E. Dehillerin in Paris that works good. The price there with VAT was less than 10USD and they do respond to fax and email requests. A steel pan doesn't have a high enough heat transfer coefficient to heat evenly on an electric burner. If you'd like to read more about different pan materials and their effect on cooking, especially on electic burners, click here to find an article I wrote on the subject.

I'd also suggest getting a pan larger than 10". This size, and smaller, is fine for many dessert crêpe recipes, but for savory crêpes like those served in Brittany you'll find that a larger size pan works better.
 
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