I freely admit that my pancakes suck. I somehow manage to burn the exterior while leaving the interior raw, which is quite a skill, I know. (It’s also how my mother made chicken, so I like to think I come by that honestly). I’ve had a few griddles over the years meant to improve this, including a wonderful cast iron double burner griddle that sadly, has not improved my pancake making abilities. Waffles I can do, but pancakes? You really don’t want me making those.
In working with PB&J Fund, I’ve twice now taught crêpes. They’ve always intimidated me – thinner version of pancakes? Yeah right. That’s got disaster written all over it. But there I was, assisting in a kid’s cooking class that was making crêpes and I needed to man the stove. Talk about being pushed out of my comfort zone – but there was no not doing it. At PB&J Fund, we don’t let the kids back down, they have to at least try, so as one of the grown-ups in the room, I had to try. I realized crêpes were maybe something I could do at home, but I needed the right pan. It’s all about having the right tools, so my Christmas wish list this year consisted of exactly three things – a new camera, a new fingernail brush to get the gardening dirt out and a crêpe pan.
It’s not often I ask for a kitchen toy that has a narrowly specific use. But given my success in making crêpes with kids not my own, I thought for sure if I had the right pan, I could replicate that success for my family – and maybe even get the hang of pancakes, which is a lofty goal. Crêpe pans have low sides, making it easier to get a spatula in there to flip your crêpe and are typically nonstick. The pan I received for Christmas is a carbon steel that is lightweight, easy to clean and wonderfully nonstick.
I finally got around to playing with my new pan yesterday – a teacher work day giving Edie a four day weekend meant we had a much more relaxed Tuesday morning than usual. While I was at work in the kitchen, Edie decided to grab my camera and take a few action shots of the process.
My crêpes might not be perfectly round just yet, but they are wonderfully thin, fully cooked, not burnt and quite tasty when filled with last summer’s Black Forest Preserves. It was widely agreed, we will need to make more of that this coming summer to go with our new crêpes habit. Up next, we’ll be trying some savory ones. I’m not at all sure what this entails, but Edie assures me she has ideas. Okay then.
Chicken Wire & Paper Flowers 
YES! I’m so glad you shared this post with me Becky!!
I too don’t ask for a kitchen toy that has a narrowly specific use; Nor do I feign “present face” when I get one. That being said, I want a crepe pan. The spatula to high sided pan situation is incredibly infuriating. And a disaster. The low edges here on yours would be perfect.
PS. You be hot! Almost as hot as your crepes. Which, while not totally circular, look pretty darn good to me.
PPS. We should totally swap – some of your black forest preserves for a jar of spiced & juicy blueberry butter.
xo!
I be looking down, so it appears that I have a double chin. Such is life. I know it was clearly because of the lower angle of the photographer.
I could be interested in a swap – I’d have to check the stash, although I should send you my pickled cherries that make a fantastically hip version of a manhattan.
Baby steps, you’ll be making perfect crepes in no time!
Haha . . . the art of pancake making is LOW and SLOW heat. That way the middle bakes while the exterior gets golden brown.
Enjoy your crepes!
That’s what I hear, along with making sure the griddle is heated. And my friend Ryan says to use oil, not butter on my griddle.
I was given a crepe maker similar to this:
http://www.amazon.com/Maxim-Mfg-CM5-Crepe-Maker/dp/B00004R93K/ref=cm_cr_pr_product_top
It is dipped into the batter, then cooked–it doesn’t have to be scooped out of a skillet, and comes off in a lovely circle.
I’ve seen those! Takes up too much space for my kitchen. But it looks handy!
I love crepes. I used to make them all the time in college, although my batter was often just a touch thicker, so they were a bit easier to turn. I actually love them all by themselves, with nothing on them.
I’ve had savory crepes at restaurants (especially a local place called Egg Harbor) that are SO amazing. And I still remember a chain restaurant from my hometown called The Magic Pan, where we would go for dessert –crepes filled with vanilla ice cream, drenched in a chocolate mint sauce. Yum!
Turning isn’t a problem, but perfectly shaped is. Once you roll them though, I’m not sure it matters.
I love crepes- especially savory ones! I’ve made a version a few times, where I filled crepes with sautéed greens (swiss chard, or spinach) and other roasted veggies, then rolled them up and poured a béchamel sauce over the top, then baking them and broiling a little gruyere or parm on the top when it’s almost done too… so good!
That does sound good! I was kicking around an idea for something similar, we’ll definitely have to try it, thanks!
We are having such struggles with our crepe pan. It’s cast iron and I think it is impossible to season a cast iron pan if you don’t have a really good range hood. We have no range hood at all. All my other cast iron pans, I bought at yard sales and were already seasoned. Good luck with yours!
Thankfully this pan needed no seasoning. We too have no range hood and it can be a challenge to season cast iron without it. (Don’t do it in the middle of winter for sure!)