Making Crepes is a French tradition. In fact there is even a special French holiday built around making Crepes (Chandeleur). But you don’t have to wait until next February to celebrate wonderful crepes as they are truly a year-round affair. Become a master crepe maker with our fail-proof tips for perfect crepes using our specially designed Crepe Pan. It features a wide conductive base on a specially designed 12-inch-wide pan. Its low lip is designed to release crepes easily.
Our crepe pan also features our durable Exceliss® non-stick coating that has great release properties and is dishwasher safe. The pan comes with its own recipe book to get you started, but there are so many variations that will provide the ability to customize your special crepes.
In the meantime, you can follow those 6 steps if you want to cook perfect French crepes: Full recipe with the ingredients available here:
STEP 1 : POUR THE FLOUR AND SUGAR IN A MIXING BOWL AND MAKE A WELL IN THE CENTER.
STEP 2 : ADD EGGS, AND STIR GENTLY ONCE, THEN GRADUALLY POUR THE MILK USING A WHISK. THE EGGS WILL GIVE THE MIXTURE MORE BODY AND LESS OF A CARDBOARD FEEL
STEP 3 : MELT THE BUTTER, THEN ADD IT TO THE MIXTURE. MIX UNTIL THE CREPE BATTER IS SMOOTH AND HOMOGENEOUS.
STEP 4 : LET SI AT ROOM TEMPERATURE FOR ABOUT 30 MINUTES. THIS WILL ALLOW THE FLOUR TO ABSORB THE MILK FOR SOFTER CREPES.
STEP 5 : HEAT THE CRISTEL CREPE PAN TO 2/3 OF MAXIMUM POWER OF YOUR SOURCE OF HEAT, THEN POUR A LADLE OF BATTER AND SPREAD IT EVENLY OVER THE ENTIRE SURFACE OF THE PAN.
STEP 6 : COOK THE CREPE FOR ABOUT 1 MINUTE ON EACH SIDE. REPEAT THIS PROCESS WITH THE REMAINING BATTER.
