I have a few de Buyer carbon steel crepe pans. The largest is 8". I will eventually get a 10 inch pan for larger crepes, but so far, the 8 has been sufficient. I make both sweet and savoury crepes. My favourite for savoury is https://thehappyfoodie.co.uk/recipes/baked-pancakes-with-gruyere/
If you’re looking for low fat, don’t bother going to the site. I usually serve the crepes with some kind of green salad (watercress is favourite) with a honey-mustard dressing.
What, no triple blini pan?
I’ve never made blini. Huh. Pans are like Pokemon. Gotta get them all. At least I know who to blame this purchase on.
After what happened with that Demeyere plancha and my former stove, I’m hesitant to try it on the induction range. I used it on my radiant cooktop with the bridge element, nothing last medium heat, and the controls threw an error code. The code later disappeared but I got a new range, and the plancha is resting forlornly on my piano (!). Waiting for another chance at cheesesteaks. Is there a George Foreman Plancha?
I’m a Neanderthal, so I don’t have any “real” crepe pans. I do make crepes about once every 2 months, normally “making do” in my Neanderthal-ish fashion with my regular Matfer CS pan, the (now) well-seasoned hard-anodized aluminum (thanks to an earlier thread of HOs telling me about how to really use that pan!), or any of various extremely cheap lightweight ceramic-coated NS skillets.
P.S. Hi Claus, good to see your return after middling-brief hiatus.
Ha. Today I passed on a $10 George Foreman at a thrift store.
What’s holding you back from trying the plancha on the new stove. I think it will either “work” or not, and my bet is it will. Whether you’ll be happy with its overall eveness, I can’t predict.
Both sizes of plancha also work well as all-temp serving and warming trays, and trivets. I sometimes put cooling racks inside to drain and catch drips.
Just saw the Le Creuset TSN crepe pan is on sale at a decent price here locally in Copenhagen, so I will probably get that in the 28 cm size.
If I made pancakes for dessert I might go with the 24 cm size too, but I’m not really into these type pancakes.
I think the 28 cm is about the size I would like my crepes to have. The effective inside pan floor width is about 25 cm according to Le Creuset and I think that’s the size crepes I’m aiming for, so there’s enough space for the filling inside the crepe.
I don’t want the controls to short out. There was evidently some excess heat build up on the old stove.
I have used it as a tray. I’m going to see if it will fit inside my new Breville.
I actually had a George Foreman grill decades ago …
Yes, we have a pancake pan - 24cm, department store own brand, as almost all of our kit is.
I can’t recall why we bought it - probably thought it a good idea at the time. But, because pancakes are so rarely made in this house, it lingers at the back of the cupboard. Which means it never gets used even on those rare occasions and we invariably just use a frying pan. Probably next time that cupboard gets a proper sort out, it’ll find its way into the non-recycle wheelie bin, along with a loose handled saucepan and a couple of very scratched non-stick frying pans, that I know are in there as well.
Not crepes but pancakes. We love them, and this thread provided the nudge. One cup of flour, 1/2 teaspoon of salt, splash of vanilla, 1/2 teaspoon of baking powder, one egg, a couple of teaspoons of turbinado, and enough milk to make a very thin batter. Poured to make plate sized very thin cakes. Cooked on a 14 1/4" carbon steel pan with a small bit of peanut oil. Dark maple syrup and Plugra butter. Mmmmm.
LoL. The place I go the most, the local Humane Society thrift, always seems to have a dozen or so of various George Foreman grills.
My paternal grandmother, like the rest of my family French Canadian, made what can only be described as a cross between crêpes and pancakes. Had she used buckwheat flour they would have been ployes.
What’s your perception of the difference between a pancake and a crepe ?
I actually thought the only difference was the thickness, but I’m far far from a specialist in this area.
There are a couple differences. A pancake contains leavening, usually baking powder, while a crêpe is unleavened. Pancakes are cooked on a griddle, allowing them to spread out, while crêpes are generally cooked in a pan that defines their diameter. In general, crêpes have more egg than pancakes, also the they have a higher hydration ratio. Pancakes are eaten in a flat stack while crêpes are usually rolled.
I have a couple of nonstick skillets that I use for crepes, dosais, cheelas, and eggs. I don’t use any little stick thing to spread out the crepe batter, I just swirl the pan.
That’s a pretty pan!
I love thin buckwheat cakes.
I prefer mine thinner as well. So, once kids like thin, the other likes thick/fluffy. Damn kids, anyway. Love local syrup and butter.
Holy Sh*t that crepe cake looks amazing…Wow!!! Thank you for sharing that!
