CucinaPro 1448 12 Inch Griddle & Crepe Maker


CucinaPro

List Price: $49.99
Price: $31.51
You Save: $18.48 (37%)

Product Details

  • 1000 Watts power
  • Five unlike temperature settings
  • Attack spreader included

Calphalon C1210P Commercial Nonstick 10-Inch International Griddle/Crepe Pan


Calphalon

List Price: $85.00
Price: $85.00

Product Details

  • Three-ply nonstick clinch for low-fat cooking
  • Lifetime undertaking; made in China
  • Oven-shielded to 450 degrees F

Eurodib Krampouz Tibo Domestic Crepe Griddle bestsellers

Click here for more details: www.amazon.com Eurodib Krampouz Tibo Home Crepe Griddle Eurodib/ Krampouz - Tibo Domestic Crepe Griddle Teflon ...

manttra pressure cooker instructions

Does anyone know how to use a crepe griddle?

Nov 21, 2007 by Elizabeth T | Posted in Cooking & Recipes

I'm having a harsh time spreading the batter with the spreader and sometimes it starts to cook before I have a chance to completely spread it. Any suggestions?

It takes a few times to get hardened to it. Try starting off small. Pour about half the batter you would use to cover the pan and just get used to spreading the maltreat over a smaller circle. It starts cooking as it hits the pan but that's ok...just spread the batter out with the spreader working your way temporal until the batter is gone.. It will take a while before the crepe burns (unless the heat is way too high). As you get used to that drudgery on making them bigger. Trial and error is the only way you'll get good at it.

ro | Nov 21, 2007

I have the ones where it's insignificant and round, and you just put the batter in an empty pie plate and you dip the hot griddle into the batter. then you flip it back and let it cook for a few seconds.
hope this helps!
florentine | Nov 21, 2007

Same as you would use a frying pan for pancakes except use less dough
Harold S | Nov 21, 2007

It takes a few times to get adapted to to it. Try starting off small. Pour about half the batter you would use to cover the pan and just get used to spreading the mangle over a smaller circle. It starts cooking as it hits the pan but that's ok...just spread the batter out with the spreader working your way outlying until the batter is gone.. It will take a while before the crepe burns (unless the heat is way too high). As you get used to that effort on making them bigger. Trial and error is the only way you'll get good at it.
ro | Nov 21, 2007

The only way i've ever made them is in a slight teflon pan, I just pour the batter, then tilt the pan until it's covered, works great, I don't suppose they had anything else when I learned to make them.
okimreadynow | Nov 21, 2007

its imagined to cook before you spread it....the bottom part cooks and then when you turn the spreader thing, you spread the uncooked pelt on the outside of the cooked part which then cooks and you do it again...thats how it becomes big so you end up with one big one..oh and when your spreading it don't apply too much pressure just circumscribe it lightly to spread only the top uncooked batter
kiers | Nov 21, 2007

The charged crepe maker comes with a small plastic plate that is to hold the batter.
The hot crepe pan should be coated with butter or margarine the first circumstance used to season the Teflon surface. dip the pan Teflon side into batter and wait until it cooks, very quick.
Have a buttered plate around and when the crepe is done one side only is enough gently tip it over the plate and it will fall off the crepe maker pan. Start again dipping into batter and tapping it off when done, stacking them up. Use them the same day, as they do not post together if fully cooked properly.
flo | Nov 21, 2007

How can I season a cast iron griddle on a gas crepe maker?

Sep 02, 2008 by efsccam | Posted in Cooking & Recipes

I've comprehend about putting cast iron pots, pans etc in the oven to season them, but how do I season the cast iron griddle plates on a gas crepe maker?

My Attendants101 article on the basics of making omelettes has a section on seasoning omelette pans (which also works for a crepe pan or surely any other function).
You might also be interested in the article on making crepes.

Lorenzo | Sep 02, 2008

HELP!!! Anyone know how to master the technique of making a crepe on a griddle??

Oct 17, 2007 by ldang918 | Posted in Other - Food & Drink

I am break up a dessert store and have been trying to perfect the 'technique' of pouring the crepe batter on the griddle and spreading it evenly and in a accurate shape. It looks so easy..but it is not, and I'm really really stressed out. Anyone know any tips or any crepe classes so i can bossman the spreading of the crepe on the griddle?? THANK YOU!!

use a pan with a positive bottom. Cast iron skillets in the desired size are great. I usually pour the batter (it's as a matter of fact really runny) on one side of the hot pan (Usually have to use butter or oil for the first few, but then it gets seasoned and no more is necessary), held at a bit of an angle. Tiff the pan around so the batter just barely coats the bottom. Let it cook until it releases, then flip it (like an egg.... or revile up with whatever technique works for you) Cook on the second side untl it releases and cool on a pan... We by stack a batch of about 30 scattered, flat on top of each other on a pan and have no problems with sticking.. they stay good for a few days too, willing to fill with whatever you want.

Scott S | Oct 17, 2007

Crepe griddle - News


Mama's Griddle Crepes
NOLA.com - Feb 08, 2012
It's for what she called griddle crepes, which she often made for me and my siblings on Saturday mornings. I had forgotten how skilled these are. I remember, though, that we sometimes drizzled them with Steen's pure cane syrup or wrapped them around fig

Spinach Crepe Slices
HobbyFarms.com - Feb 08, 2012
Anorak griddle or crepe pan with cooking spray and place over medium heat. Pour 2 tablespoons batter on griddle, and gently surge with the back of spoon until thin pancake forms. Turn once, then remove to towel to cool. Stack finished, cooled crepes