crepes - tips needed - Page 2

bzar · 10-10-16, 04:10 AM

the crepes turned out great - i made several large batches in advance for my son's band camp. 2 other moms brought the toppings.

the cast iron pan was awesome. everything cooked evenly and the pan was nice and flat.

tips:

start with a very low heat. if the pan is too hot, it begins cooking faster than you can spread it into a nice disc.

i couldn't get an authentic spreader locally - i couldn't find one at BB&B! that was surprising. next time i'll check the local WS. i improvised using oblong plastic cover that is about 7" long, 4" wide.

pros & cons of cast iron crepe pan:
pros: cooks evenly
pan stays flat instead of warping from the heat
a low, constant heat allows a nice looking crepe
very easy to turn over using a spatula once the pan is seasoned
only need to oil it 1x in the beginning
crepes came out nice and dry, and flexible

cons: heavy, can't flip it holding the handle because the pan is heavy.

the kids loved the crepes - it was a hit. their eyes were wide when they saw the crepes and all of the toppings.

i separated each crepe with wax paper. when it came time to serve, we peeled off the wax paper very easily. the crepes held together too.

the favorite topping was Nutella. next time, i'd soften the Nutella by adding milk.

Pam61 · 10-30-16, 05:53 PM

We had crepes when I went to Paris a few weeks ago! First time eating them and now I want to try to make them at home! My favorites were with eggs, ham and cheese, as well as Nutella with banana! Yum!

Bzar, that was the BEST Goodwill find! I need to frequent Goodwill/Savers!

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10-10-16, 04:10 AM
bzar Exchange Moderator Join Date: Feb 2002 Location: PalmTreeVille	the crepes turned out great - i made several large batches in advance for my son's band camp. 2 other moms brought the toppings. the cast iron pan was awesome. everything cooked evenly and the pan was nice and flat. tips: start with a very low heat. if the pan is too hot, it begins cooking faster than you can spread it into a nice disc. i couldn't get an authentic spreader locally - i couldn't find one at BB&B! that was surprising. next time i'll check the local WS. i improvised using oblong plastic cover that is about 7" long, 4" wide. pros & cons of cast iron crepe pan: pros: cooks evenly pan stays flat instead of warping from the heat a low, constant heat allows a nice looking crepe very easy to turn over using a spatula once the pan is seasoned only need to oil it 1x in the beginning crepes came out nice and dry, and flexible cons: heavy, can't flip it holding the handle because the pan is heavy. the kids loved the crepes - it was a hit. their eyes were wide when they saw the crepes and all of the toppings. i separated each crepe with wax paper. when it came time to serve, we peeled off the wax paper very easily. the crepes held together too. the favorite topping was Nutella. next time, i'd soften the Nutella by adding milk. __________________ ~jeannine Miyagi: Wax on, right hand. Wax off, left hand. Wax on, wax off. Breathe in through nose, out the mouth. Wax on, wax off. Don't forget to breathe, very important. [walks away, still making circular motions with hands] ~ Pat Morita, The Karate Kid, 1984 disclosure: in the years 2002-2004 i had a professional relationship with a distributor of fitness videos; see profile.

10-30-16, 05:53 PM
Pam61 VF Supporter Join Date: Dec 2001 Location: The Ocean State!	We had crepes when I went to Paris a few weeks ago! First time eating them and now I want to try to make them at home! My favorites were with eggs, ham and cheese, as well as Nutella with banana! Yum! Bzar, that was the BEST Goodwill find! I need to frequent Goodwill/Savers! __________________ Pam April Focus: Lee Holden Qi Gong 30 Day Challenge