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Flat Crepe Pan

Taylor_Howard_11340

I am blessed with a healthy love of cooking and cursed with a minuscule apartment. A good portion of my kitchen items are organized on a wire shelf outside my kitchen. Let's just say it isn't my dream kitchen. As a result, I am always on the lookout for multi-function, simplistic cooking tools. If I can't use it for more than one function, it is rarely considered. So I was tickled pink to come across this project on Kickstarter for a crepe griddle that can be used on the stove or in the oven. I just had to share with all of my foodie friends. I have already planned out the family Christmas breakfast. (Chinese JianBing, crepes and Orange Julius, if you want to know.) This is one project I am so excited about and thought might garner some interest. Happy cooking!

Best, Taylor

https://www.kickstarter.com/projects/929847283/crepe-pro?ref=discovery

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Comments

me0969

Trust me, I got friends in line begging me to come over to make these.

I'm pretty sure this is how the most french people do these at home. But I can't wait to see some pics and feedback how it went. (The video is from a place called Kong Hans Kælder(Basement), they had a Michelin star for 17 years)

Taylor_Howard_11340

Thank you so much. The video was perfect. (And the recipe most welcome.) I will give that a try. I am thrilled to see that pancakes(crepes) don't need such fancy equipment. I will be giving them a try this weekend when I have time to play. Thank you so much for sharing!

me0969

For me this looks too much work for what is known as pancakes"Crepés" here(I live in Denmark(and we call the thick ones for American Pancakes))

https://www.youtube.com/watch?v=ERd7Gbji7V0 I know it's danish, but this is why I don't feel the need for that slap of metal just to do pancakes.

Mix the dry ingredients together avoid small lumps of flower in the batter.

175 g all purpose flour

50 g Sugar

5 g Sea salt (he uses Maldon)

Orange zest (you can add lemon zest as well)

(you can mix a some vanilla beans with the sugar)

5 eggs (Our large egg is american very large/XL eggs)

500g/5dl. whole milk.

100 g melted butter

75 g browned butter

(I add 2cl of cognac("Brandy") in the batter)

Set to rest on the table for an half an hour.

Medium high heat.

What you want, is to make these more or less thin as possible.

Or get a http://bakingsteel.com/shop/ Andris got his started via Kickstarter as well, and is really helpful about questions, customization, excellent support and soon he will launch the new "big" http://tinyurl.com/nhzy7wx with grease channel.

Jack_Mayer_85396

So, as I have come to understand, its not available in the US?

tshewman

Jack, I do not consider it a "modernist" tool like a circulator, or rotovap. It's simply a multi-functional device that makes things so much more convenient. But yes, look into it. After I bought mine (I bought the TM31) a new model came available, but I'm not disappointed because i would have cost me allot more. If you get one from Spain like I did, you simply need to get a step down transformer.

Jack_Mayer_85396

Todd, I've just got to look into this further; too many positive comments not to - thanks!

tshewman

If a multifunction simple tool is what you are looking for, I would highly recommend a thermomix. I use ours 3-4 times a week and it's a bit of an unsung hero in that it stirs, cooks, blends (those 3 alone you can think purees, fluid gels etc), chops, grinds (now think rices and risottos), strains... and combining all, nice soups in about 30-45 minutes.....in one vessel. Did a caramelized fennel puree this weekend that took about 50 minutes, of which 45 was hands off. if money is an concern (it is/was for me) check out ebay. JMHO