Cast iron for even heating. Multiple applications beyond crepes.
Handle gets hot; hand protection is required. Rare complaints of food sticking. Pricey.
Offers many of the same even cooking benefits of cast iron; conducts heat well to create crispy-edged crepes. Can be used for pancakes and omelettes, too. Popular with pro chefs.
Like cast iron, it requires seasoning before use. Careful cleanup is required to avoid damaging the surface.
Perfect for those who prefer electric appliances and want an automated process for making multiple crepes. An indicator light alerts you when the crepe is done cooking. Doubles as a griddle.
Some owners complain that the spreader tool is flimsy. Nonstick coating can peel.
Easy to use with nearly foolproof results. Easy cleanup. Provides a good show for guests.
Can be messy when dipping pan into crepe batter. Cannot control temperature, so it’s difficult to make slightly crispy crepes. A one-trick pony.
Oven-safe up to 500° F. Owners rave about even cooking. Heavy anodized coating w/strong titanium layer for durability. Stainless steel handle stays cool.
Some complaints about the nonstick surface either not being nonstick or peeling after a few uses. The finished crepe turns out smaller than other options.
Wandering through the colorful streets of Montmartre in Paris or the narrow alleyways of Brussels, you will find small shops and street vendors making and selling sweet and savory crepes – thin, delicious pancakes that are equally at home as a base for both formal and informal meals and gatherings.
In fact, almost every Sunday brunch buffet worth its admission price is bound to include a crepe stand where diners can have crepes made on demand.
Fortunately, you don’t have to visit Paris, Brussels, or even your local restaurant to enjoy a delicious crepe or two. With the right pan and recipe, you can make crepes at home.
If you’re interested in purchasing a crepe maker, we invite you to look at the five top products in our product list above. Our selections reflect quality as well as value for your money. If you’d like to learn more about how to navigate the world of crepe makers, please continue reading this shopping guide.
The basic crepe recipe includes only four ingredients: eggs, flour, milk, and water. For beginners, crepes can be made with packaged pancake mix and a bit of extra liquid to create a thinner batter.
Of course, that’s just the start. Your creativity comes into play when you make your fillings, which can range from berries to chocolate to broccoli.
Sweet crepes are often filled with fresh fruit and sprinkled with powdered sugar.
Any decent pan or skillet would suffice for making crepes, but using a pan made specifically for this purpose offers some advantages. Consider the following.
Crepe makers are built to ensure even cooking of the batter. They generally have thin edges that allow the crepe to be flipped or evenly spread around the surface.
Special wooden tools for spreading the batter and flipping the crepe increase your chance of success and cost very little. In fact, some crepe makers include these tools with the initial purchase.
Crepe makers generally have a nonstick surface. This is ideal for cooks who want to make a large batch without worrying about continually scraping the bottom of the pan.
The process of selecting the ideal crepe maker for your needs starts with deciding which you want more: convenience or control. For quick results and a set-it-and-forget-it approach, the electric crepe maker is ideal. Of course, this type of pan has its pros and cons.
Stovetop crepe makers are, in many ways, specialized frying pans. They vary in terms of cooking surface, handles, cleanup, and form factor. Again, there are pros and cons to this form of crepe production.
Pro: An electric crepe maker allows you to make crepes with speed and accuracy. In many cases, a light flashes to indicate that the crepe is done cooking.
Pro: Many electric crepe makers can also be used to prepare egg dishes and pancakes.
Con: Electric crepe makers vary greatly in the quality of their nonstick surfaces. Some are messy with a lot of batter spillage.
Con: During cleanup, you must remember that the appliance is electric and handle it accordingly.
Con: If you’re looking to make a “well-done” crepe with crispy edges, an electric model somewhat diminishes your chance of success.
At this lower price point, you will find a mix of traditional fry/sauté pans with edges that are less rounded, making them suitable for crepe production. Those in this category tend to have nonstick surfaces that are “hit and miss.” This is due to the fact that some of them are not made specifically for crepes.
You'll also find a small handful of decent electric crepe makers in this price range. However, the components may not be as durable as those of pricier electric crepe makers.
The largest selection of electric crepe makers can be found around the $50 mark. Aside from some small bells and whistles, these electric models generally share similar features, including cooking indicator lights and decent nonstick surfaces.
If you're interested in a top-shelf crepe maker from a reputable manufacturer, look in this price category first. You'll find cast iron and enameled pans that are hardy and turn out delicious crepes. You won't have to worry so much about heat distribution or food sticking when you invest in a high-quality crepe maker.
Q. How are crepe sizes measured?
A. When a crepe maker says it makes 10-inch crepes, this measurement generally refers to the diameter of the pan. The resulting product will actually be smaller in size. This is not true of all models, but it’s true of many.
Q. What are some of the most popular crepe fillings?
A. For sweet crepes, favorites include fresh fruit or preserves, Nutella, ricotta cheese, and any nut butter with bananas.
For savory crepes, sautéed vegetables, cheese, beans, and even pulled pork are go-tos for hungry crepe eaters.
Q. Where did crepes originate?
A. The crepe originated in France, where the term means “pancake.” Crepes are from Brittany, in the northwest region of France. At first, crepes were called galettes, meaning flat cakes.
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