Being the only crepe-master in my house comes with its cons. For one thing, my wrists aren’t thanking me when I’m constantly struggling to flip my crepes.
But did you know that there’s an easier way to make crepes? There’s something called a crepe pan, and it can take many forms. But I’ll discuss two forms today: a traditional skillet-style pan, and the more modern electric crepe pan.
They’re both brilliant devices to work with, but do you know how to use them? If you want to extract maximum taste from your here’s how to use a crepe pan.
How to Cook with a Traditional Crepe Pan:
Traditional skillet-style crepe pans differ from actual skillets in the sense that they’re easier to flip. The sides are shorter and more curved, and they take a decent amount of weight off your wrists. Here’s how you can use them:
Make the Batter Rest for Half an Hour:
Letting the batter rest for about half an hour is crucial for an even crepe texture. The flour will have enough time to completely absorb all the liquid contents. The longer you let the batter rest, the more flavorful and uniform the crepe will be. You can keep the batter refrigerated for a maximum of 2 days. But you’ll have to bring it down to a suitable temperature before you can use it again.
Set the Heat to Medium:
You want the temperature to be ideal for the crepe batter to solidify. Keep the heat from medium-low to medium and let the pan heat up during the time.
If the pan is not hot enough, the batter will take more time to cook and the consistency will be all wrong. If the pan is too hot, the outside will cook much faster than the inside, resulting in an undercooked core.
Similar to any other pan, adding butter to a crepe pan will enhance the taste drastically. Butter serves two purposes here: to prevent the crepe from sticking, and to add flavor. Many crepe pans already have a non-stick coating. But direct contact with it may abrade it over time.
You can try using other types of fat too, such as animal and plant fat. You can skip this step altogether too. It’s preferred to add just one stick of butter (approximately 120 ml).
Pour the Batter:
Now it’s time to finally pour the batter. Traditional crepe pans are the best for making thicker crepes. If you want paper-thin crepes, pour as much as 3 tablespoons of fresh crepe batter. The best way to do this is to pour the batter right into the center of the pan.
To spread the batter evenly, either swirl the liquid around or use a crepe spreader. If you can’t spend on a crepe spreader, simply swirling the pan around should do the trick.
For thicker crepes, you can add up to 4 tablespoons of batter. Just be sure to not make them too thick, or you’ll have to lower the heat. Thicker crepes will cook slower and thus need more even heating.
Cook and Flip the Crepe:
Crepes will normally cook within 1 to 2 minutes. Thicker crepes will take longer. The best part about using a traditional crepe pan is that they are easier to flip with. The sides are shorter than regular frying pans, so you can flip the crepe with ease.
Flip the crepe once and cook each side for up to 1 minute. Then turn the heat off and use a spatula to release the crepe. You can use two types of spatulas here: crepe spatulas or triangular spatulas.
Crepe spatulas are narrower and help release the entire crepe in one go. Triangular ones release each side individually but do so more effectively.
And you’re done! Serve the crepes along with savory and sweet food. Pour honey or syrup on them. Roll them up into delicious noodle rolls. The choices are endless.
How to Cook with an Electric Crepe Pan:
Electric crepe pans are like double-sided pans. One side is flat, and the other is domed and convex. The idea here is to dip the pan into the batter and get a more curved and more even crepe texture. If you want to use one, here are the steps for doing so:
Prep the Pan:
Before you start, rub a bit of oil all over the dome of the crepe pan. You can use any type of oil you like, but olive oil is the best as it makes the surface non-stick. Don’t use vegetable oils if your crepe pan already comes with a non-stick coating.
Set the temperature of the pan from medium to low and let it preheat for about 4 to 5 minutes. You don’t want the pan to get too hot, especially with the oil on it.
Dip the Pan:
Here’s the correct way to use an electric crepe pan. You need to dip the dome of the pan directly into the batter. For this reason, it’s best to use a flat plate or tray to hold the batter. Just anything that doesn’t interfere with the pan.
Many people pour the batter over the dome of the pan like they would with a regular pan. This is not the correct way to use the electric crepe pan.
Cook the Crepe:
Finally, cook the pan for about 1 to 2 minutes. You don’t need to flip here, as the heat will dissipate to the other side as well.
One disadvantage here is that flipping would generally cook the crepes a lot better. Also, there’s a limit to how thick your crepes can get.
Once you’re done cooking, invert the crepe onto a plate or tray. Alternatively, you could use a spatula to remove the crepe. But it will be harder and feel more awkward than just inverting it.
There you have it. That’s how you use a crepe pan! Cooking crepes on a regular pan is so tiresome. A crepe pan takes away the pain by making it easier to flip and release.
If you’re constantly struggling with making crepes, it is crucial to learn how to use a crepe pan. These make it so much easier to flip and butter the pan.
Now that you know how to use a crepe pan, it’s time to put your breakfast skills to the test!