Anyone tried a crepe maker? Is it easier than making them in a pan?
My German grandma and my mom always made crepes and I just can’t figure out how they got the talent to flip them with just a spatula. My crepes taste the same, but they are really destroyed by the time I get them out of the pan. I just can’t flip them with my spatula since they’re so thin and large.
I’ve asked my mom how she does it, and she just says, "You just flip it. You just flip it like a pancake with a spatula!" well….*groan* that doesn’t help. I’m find with pancakes, but not crepes.
I was considered buying a crepe maker, I prefer a 10" one (anything larger than the 7" ones), so I found this:
http://www.villaware.com/store_item.aspx?pid=1499
But I read a review about it on amazon.com that says you don’t open it and pour in batter and flip it, instead you cook the crepe on top. That sounds like it’ll give me the same problem as making them in the pan.
Anyone used something similar? Is it still easier than flipping them in the pan with a spatula?
Oooh! I have one very similar, but it’s probably the 7" variety. This is very easy to use. I keep the batter in a plate slightly bigger than the surface of the crepemaker and just dip the surface into the batter to coat. Then I flip the crepemaker so the batter is on top and let it cook. Then, using a plastic spoon or a thin spatula (or even a metal implement if you’re careful not to scratch the crepemaker’s nonstick surface), I carefully lift and flip the crepe.
As far as "destroying" the crepe, I think part of it has to do with how much or how little batter you use to make the crepe. If you use this type of crepemaker and still have difficulties, you may try just dipping it a little longer so you have more batter, resulting in a slightly thicker (but less easily torn) crepe. Good luck!
August 19th, 2009 at 10:23 pm
Oooh! I have one very similar, but it’s probably the 7" variety. This is very easy to use. I keep the batter in a plate slightly bigger than the surface of the crepemaker and just dip the surface into the batter to coat. Then I flip the crepemaker so the batter is on top and let it cook. Then, using a plastic spoon or a thin spatula (or even a metal implement if you’re careful not to scratch the crepemaker’s nonstick surface), I carefully lift and flip the crepe.
As far as "destroying" the crepe, I think part of it has to do with how much or how little batter you use to make the crepe. If you use this type of crepemaker and still have difficulties, you may try just dipping it a little longer so you have more batter, resulting in a slightly thicker (but less easily torn) crepe. Good luck!
References :