It’s great to be the chef in own house. It’s not cool that you have to spend too much time at the stove. But what if your kids love crepes for breakfast?
Civilization has reached the point where even making crepes can be done with ease and pleasure.
Here I will go over the features of using the classic crepe pan and the more modern electric crepe maker.
How to Cook with a Traditional Crepe Pan
Traditional crepe pans are very lightweight, so they make it easier on your hands. The brushes don’t get tired of turning over a new batch of pancakes and you can cook for an entire army!
Here’s how to handle such a frying pan
First, take care of your dough. It needs to be given time to brew well, and it shouldn’t be too cold. Therefore, even if you have stored it in the refrigerator, you will have to take it out and bring it to room temperature.
Set the Heat to Medium:
Crepe dough is very easy to overcook and dry. To avoid this, you need to keep the temperature within reasonable limits. At about average.
Even if you have a new non-stick frying pan, remember that oil can significantly increase its lifespan. Plus, the oil will definitely make your crepes tastier and more flavorful.
If you like the other types of fat, so you can use them. Just remember, that it’s quite helpful to use some oil or butter, cos it helps your pan to work longer.
Pour the Batter:
Well. The most crucial moment!
So, if you like thicker pancakes, you can pour half a mitten into your pan. If you want the crepes to be as thin as a maple leaf, pour no more than 3 tablespoons of dough into it. And pour straight into the center to let the dough lay evenly over the surface of your pan.
Now rotate the pan around its axis. This will allow the dough to slide evenly from the center to the edges. If you like thicker pancakes, add 4 tablespoons of dough and repeat the rotating motion.
Cook and Flip the Crepe:
Usually, one crepe takes about 1-2 minutes to cook. Thicker pancakes can take 3 minutes. But no more. Using a classic pan, flipping the crepe is fairly easy, as the higher edges of the pan allow you to quickly hook and pick up the crepe.
When you manage to flip the crepe, cook it for about a minute more. Then turn off the heat and use something (crepe spatula or triangular spatula) to free the pancake from the pan.
Serving pancakes is an endlessly varied process. Choose whatever you love. Meat, fish, cheese, cottage cheese, condensed milk, berries – whatever you want. Pancakes are a very versatile product; they are suitable both as a main course (for example, for breakfast) and as an appetizer (for dessert).
How to Cook with an Electric Crepe Pan
Electric pans are amazingly healthy. The main idea is to make the process of making crepe quick and enjoyable.
You pour the dough onto the curved surface of the pan and cover with the curved lid, which is also heated. It turns out that you are frying a pancake on both sides at once. Very comfy!
Prep the Pan:
Pour some oil into the center of the raised pan. If your electric crepe maker already has a non-stick coating, then it’s best not to use anything. Unlike a classic pancake pan, an electric pan can be spoiled with a lot of oil.
Set the pan to medium and let it heat for about 4-5 minutes.
Dip the Pan:
It’s pretty simple. Dip the raised side of the pan directly into the dough. To do this, knead the dough in a large bowl, the edges of which will not interfere with the pan. Many people simply pour the dough onto the convex side of the pan, but this is not quite the right option. Most likely, nothing will come of it.
Cook the Crepe:
When the pancake is done, simply flip the pan onto a plate or baking sheet. Done!
That’s all! As you can see, the process is quite simple and easy, unlike cooking in a classic frying pan. Crepe pans save your hands and time.
Now that you know all the secrets, you don’t have to worry that your loved ones will shower you with gratitude every day for a delicious breakfast!
I love my little pancake maker bought 4 years ago. My kids love breakfast pancakes and the small ceramic pancake maker provides the perfect thickness.
I had Tefal crepe pan for long time, and the only reason I should have change it is that my husband once minded up to cook caramel there…
I have a pan with a convex bottom. To be honest, I was so afraid to use it, as it seemed that the dough would simply flow out of there directly onto the table. Perhaps this is the only effort that was worth making in cooking pancakes with such a pan – to believe that everything will be all right))