A crepe pan is a versatile and practical kitchen tool that makes for a great addition to any kitchen! By using the Berlinger Haus 10” Crepe Pan with Protector or its Eternal Collection variation, you’ll be able to create a wide variety of food that will delight everyone in your family.
Want to learn some crepe pan recipes? Here’s a list of the many foods you can make in a crepe pan.
To make homemade crepes on the stove, you want a crepe pan. These pans are designed specifically for the purpose — they have a large, flat surface (usually 8 inches or 10 inches, depending on what size crepes you’re making) and a low rim around the outside.
Crepes & Pancakes
As its name proudly tells us, the crepe pan is an ideal tool for making crepes! This traditional French delicacy is similar to a pancake, but is lighter, thinner, and more delicate. Whereas pancakes are typically eaten flat and in stacks, crepes have much more versatile shapes which involve folding or being rolled up with an interior filling.
The joy of eating a crepe comes from taking a soft, buttery bite that deliciously falls apart in your mouth. This is because without a leavening agent to make them rise, crepes aren’t fluffy like pancakes, giving them an altogether different texture.
While most styles of crepes are sweet like their American counterparts, this scrumptious snack can have savory and salty flavors too. Dessert crepes often feature a combination of these toppings:
- Sugar or powdered sugar
- Cinnamon, caramel, butterscotch or syrup
- Sliced fruit such as diced strawberries or bananas
- Nutella, peanut butter or chocolate sauce
- Whipped cream, ice cream, yoghurt, mascarpone or sweetened ricotta
- Lemon curd, fruit preserves or jam
- Toasted nuts
On the other hand, savory crepes often include the same fillings as you’d find in an omelet:
- Ham, bacon, shredded chicken or shrimp
- Scrambled/fried eggs
- Green peppers, onions or sautéed vegetables
- Potatoes
- Cheese
How do you make crepes?
Being that crepes are always so well received, it’s a good thing that they’re also very easy to make! Making crepes is a lot like making pancakes, so you can have a lot of fun making this crowd-pleasing food in your own kitchen!
- The basic crepe recipe calls for a batter made from eggs, salt, flour, and milk by using a liquid-to-flour ratio of 4:1.
- Let the batter stand for an hour after having whisked all the ingredients together.
- Lightly coat your heated 10” Crepe Pan with Protector with butter, then pour a thin layer of batter over the surface.
- Make sure to work quickly to spread it around the pan, and to fill the middle as evenly as possible while also giving it smooth edges.
- For a traditional crepe: Wait for the edges to brown slightly, then flip over. This kind of crepe is a bit crispy and has slight caramelization.
- For an extra soft crepe: Only cook until the surface is done, and has no dry spots. Dont wait for the sides to brown, and dont flip it over to cook.
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Protip: If your crepes are turning out too rubbery, you’re either using too much flour, or cooking too slow! |
Making traditional and plant-based crepes using a carbon steel crepe pan
FAQ
What kind of pan do you use to make crepes?
Can you use a regular frying pan for crepes?
How do I choose a crepe pan?
What’s the difference between a crepe pan and a regular pan?