Tiffany Haney
Crepe pans are relatively flat pans with short sloping sides. They are designed to make the crepe-making process easier, but they are not necessary to make crepes. Crepes can be made in a regular skillet or frying pan, and a non-stick pan will make the process easier. Crepe pans can also be used for making pancakes, roasting spices, heating flatbread, and more.
| Characteristics | Values |
|---|---|
| Purpose | Making crepes, pancakes, eggs, roasting spices, making a burger, heating flatbread, etc. |
| Ease of use | Easier to use lighter pans without accessories. |
| Accessories | Rateau, spatula, batter spreader, flipper, etc. |
| Material | Carbon steel, cast iron, stainless steel, non-stick, aluminium, etc. |
| Size | 8-inch, 9.5-inch, 10-inch, 11-inch, 12-inch, etc. |
| Heat | Medium-low to high heat. |
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Making crepes
Crepe pans are relatively flat with either no sides or very short, sloping sides. They are typically lightweight, with carbon steel being a popular choice. However, you do not need a crepe pan to make crepes, and any good skillet can be used.
Crepes are thin and delicate French-style pancakes. They can be served with a wide variety of sweet and savoury fillings and toppings.
To make crepes, you will need a solid skillet that heats evenly and has a flat base. The pan should be generously buttered, and butter should be kept nearby for greasing between each crepe. You will also need a spatula for flipping the crepes.
Crepe batter typically includes flour, liquid (milk and/or water), and salt. For sweet crepes, you can add a touch of vanilla extract and granulated sugar to the batter. You can also experiment with other flavourings like lemon zest or almond extract.
To make the batter, combine milk, eggs, flour, salt, and butter into a thin batter using a blender. If you don't have a blender, you can whisk the ingredients together in a bowl. It is important to let the batter rest for at least 10 minutes at room temperature or refrigerate it for up to 24 hours to allow the flour to hydrate and settle.
When cooking the crepes, use only 3–4 tablespoons of batter per crepe. The key is to immediately swirl the pan so the batter forms a thin, even layer covering the entire bottom of the skillet before it sets. Cook the crepe until the top is no longer wet and the bottom is lightly browned, then flip and cook the other side.
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Roasting spices
Crepe pans are relatively flat pans with either no sides or very short, sloping sides. While they are designed for making crepes, they can also be used for roasting spices, making burgers, heating flatbreads, and cooking other things like dosas or large tortillas.
If you are interested in roasting spices in a crepe pan, here are some tips:
First, it is best to roast whole spices, as ground spices are likely to burn. When you roast spices, you are releasing the oils of the spices, which include the non-volatile oils that provide the aroma, and the volatile or essential oils that provide the flavour.
You can dry roast spices in a pan on the stove or in the oven. If you are using a crepe pan, you will want to use a heavy skillet to spread the heat evenly and keep the temperature consistent. Start with a low or low-medium heat and slowly warm the spices so that they are heated deep into their centre without burning the outer edges. Keep in mind that roasting is not something you want to rush, so avoid using high heat and stick with "low and slow".
When you are done roasting, remove the spices from the heat and put them on a plate to cool. Leaving them in the pan will allow them to continue cooking and may lead to burning or scorching. Once they are completely cool, you can grind them with a mortar and pestle or an electric coffee or spice grinder.
You can also use an oven to roast spices. Preheat your oven to 350°F. Pour the spices onto a rimmed baking sheet, cover with another baking sheet, and transfer to the oven. Start with 2-3 minutes and add more time as needed. On average, it should take 5-8 minutes. Check for doneness by smelling the spices.
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Making burgers
Crepe pans are relatively flat with short sloping sides, making them perfect for flipping burgers. Their lightweight design makes them easy to lift, tilt, and swirl. When making burgers, you'll want to use a cast-iron or stainless-steel pan, and avoid non-stick pans, as they can't achieve the high temperatures needed for a good sear.
To make smash burgers, divide the ground beef into 2-3 oz portions, depending on your desired patty size. Then, gently shape each portion into a ball and flatten it slightly into a patty. Season the patty with salt and pepper on both sides. Preheat your crepe pan over high heat until it reaches 375°F to 400°F. Add a small amount of cooking oil or clarified butter to the pan and let it heat up for a minute. Place the patty in the pan and immediately press down on it with a spatula, applying gentle to moderate pressure. Avoid pressing down too hard, as this can squeeze out juices and create a dense burger.
You can also add aromatics like onions, garlic, or thyme to the pan before cooking the patty for added flavor. Use a neutral-tasting oil with a high smoke point, such as avocado oil or grapeseed oil, and avoid using olive oil as it can become bitter when heated to high temperatures. Try using different types of cheese, such as cheddar, American, or blue cheese, to add unique flavors to your burger. Experiment with cheese combinations, such as cheddar and bacon or American and caramelized onions.
While forming the patty, avoid overworking the meat as this can result in a dense and tough burger. By using a crepe pan and following these tips, you can create delicious, restaurant-quality smash burgers with a crispy crust and juicy interior.
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Heating flatbreads
Crepe pans are not just for making crepes. Their flat surface and short, sloping sides make them ideal for heating flatbreads.
To heat flatbreads on a crepe pan, start by shaping your dough. You can use a large cookie cutter or a small cake ring to create circular flatbreads. Alternatively, cut the dough with a knife diagonally and vertically (in a tic-tac-toe fashion) to make square flatbreads.
Next, heat your crepe pan on low to medium heat. Add a tablespoon of oil or butter to the pan. Place your flatbread dough in the pan, being mindful not to overcrowd the pan. Flip the flatbreads every minute to prevent burning. Depending on the size of your flatbreads, they should be golden brown on both sides within 2-4 minutes.
If you want to make your flatbreads crispier, use a higher heat and roll out the dough to a thinner consistency. However, be cautious as heating non-stick pans at very high temperatures may not be safe.
For a softer finish, brush or spray your flatbreads with olive oil or melted butter after cooking. For a garlic twist, mix the melted butter with minced garlic.
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Making pancakes
Crepe pans are relatively flat with short sloping sides, making it easy to turn and flip the crepes. While a crepe pan is not necessary to make crepes, as a solid skillet with a flat base will do, a crepe pan does make the process easier.
Ingredients:
- 100g plain flour
- 2 large eggs
- 300ml milk
- 1 tablespoon sunflower or vegetable oil
- Pinch of salt
Method:
- Whisk the ingredients together in a bowl or large jug until you have a smooth batter with a similar consistency to single cream.
- Set the batter aside for 30 minutes to rest, or start cooking straight away.
- Heat a medium-sized crepe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
- Pour approximately 1/4 cup of batter onto the pan.
- Immediately lift the pan and tilt and swirl it so that the batter forms a thin, even layer covering the entire bottom of the pan.
- Cook until the batter appears dry and the edges start to brown and pull away from the pan, which should take around 1 to 1 1/2 minutes.
- Use a spatula or your fingers to gently flip the crepe over.
- Cook for another 30 seconds or so on the second side, until it is lightly browned.
- Slide the crepe onto a plate and cover with aluminium foil.
- Repeat the process until you have used up all your batter, adjusting the heat and cooking time as necessary.
Crepes can be served with a wide variety of sweet and savoury fillings and toppings, such as butter, sugar, Nutella, strawberries, soft herb cheese, ham, or sautéed mushrooms. They can also be served with simple lemon wedges and caster sugar, or with your favourite filling.
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Frequently asked questions
No, you can use a regular skillet or frying pan to make crepes. However, a crepe pan can make the process easier, especially if you're a beginner.
Crepe pans can be made of cast iron, carbon steel, stainless steel, or non-stick materials.
Cast iron crepe pans can help build non-stick properties over time. They are also durable and versatile.
Non-stick crepe pans are easier to use and require less oil or butter, but the final crepes may not have the signature buttery edges of traditional French crepes.
Crepe pans can be used for making pancakes, roasting spices, cooking burgers, heating flatbreads, and more. Their relatively flat design and large surface area make them suitable for a variety of cooking tasks.
