Yes, you can make delicious, lacey, delicate crepes and blintzes at home. This cast aluminum crepe pan makes it very much within the scope of the average home cook. Not only is making them easy, this pan's inverted design makes the process super speedy too. In fact, you need only cook the crepe on one side so there's no tricky flipping involved. You'll soon find crepes to be your answer to any meal, especially one that needs to be on the table fast. Sweet or savory, rolled, folded or stacked, crepes are incredibly versatile.
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Most Helpful Customer Reviews
16 of 16 found the following review helpful:
Good for dessert crepesJan 29, 2004
By Allan Friedman
This gives you a great, small, very thin crepe, perfect for some dessert crepes or blintzi. I haven't tried it with rice crepes yet, but I imagine it would work very well for them. I don't understand the trouble other consumers had with this pan--it works fine with a sufficient amount of batter. It doesn't even require the 1-3 throwaway crepes to temper the pan.
A few limitations--you need a large amount of batter to fill a flat dipping dish, so small recipes won't work. Also, it can't make large dinner-size crepes, and doesn't work as well with more porous batters that you would want for crepes sale or anything flambe.
If you're a pro, go for a real pan. If you want to be able to crank out a bunch of tasty, thin crepes with very little effort, this pan is wonderful.
33 of 38 found the following review helpful:
I made the best blintzes ever the first time I used it.Jun 20, 2003
By Marsha Kissen
My 96 year old mother said I made the best blintzes she ever tasted. This upside down crepe pan is fantastic. The crepes were paper thin and tender. The trick to making pefect crepes is to heat the pan on medium heat to the right temperature (water droplets will sizzle on the surface), spray pan with Pam and use just the right size dish for the batter to be picked up by the heated pan - I found a shallow aluminum pie pan worked best. Also, be sure to let the batter rest for one hour before cooking the crepes. [...]
13 of 14 found the following review helpful:
I prefer a flat non-stick panDec 10, 2003
We have never been able to get good crepes with this pan. If you dip the pan in the batter like they intend, the crepe basically cooks the moment you put the pan in, and then because it's nonstick, the (cooked) pieces fall off into the batter bowl. If you try to use a spoon of some sort to pour batter on the pan, it runs off. I recommend a non-stick, flat frying pan instead.
6 of 6 found the following review helpful:
360 blintzes later...Jan 25, 2005
By Y. Novack
I make 3+ dozen blintzes at a time, several times a year. With the right recipes this pan is a workhorse. I turn over a potlid, pour in my batter and in less than half an hour a double recipe of my batter recipe is ready to fill. I'm working up an appitite just writing this. It did take a while to find the perfect recipe.
5 of 5 found the following review helpful:
Wow what a panAug 20, 2004
By J. Van Duine
Simply put this is a great pan. I never thought you could make crepes so easy. If you like crepes and want to make them yourself I recommend buying this pan.
See all 8 customer reviews on Amazon.com