Crepe maker

63 replies [Last post]
Madeleine's picture
Offline
Joined:
09/29/2011

DH wants a crepe maker, electric. Doesn't want to cook them in a pan on the stove. Does not want the $900 commercial one. More like $100-$150. Any suggestions? (He likes gadgets what can I say? I got him a nice crepe pan years ago, it sits in the cupboard.)

__________________

Everyday, for good or ill, we intersect with some else's story and become a part of it.

 

Kay Nein's picture
Offline
Joined:
02/13/2012

This original conversation and Momma Smurfs' suggestions inspired me to try savory crepes.  They turned out AMAZING!  After we served all the guests we got to try one and our jaws dropped at how good they were.  So relieved and thrilled! I made the crepes with salt & pepper instead of vanilla & sugar.  Then also added finely chopped chives to the batter.  Stuffed with sharp cheddar cheese, crispy hash browns, scrambled eggs, sauteed ham & onion, rolled up with hollandaise sauce over top.  Yowza!

Funny thing - I did not know how much filling to make and just did a guesstimate.  Holy cow I threw alot away.  You can't put much of each thing in there if you still want to be able to roll it up.  Might make this more often just because it uses much less eggs & hashbrowns than if I put them individually on the plate.  

Breakfast Diva's picture
Offline
Joined:
05/26/2009

That looks delish!

Madeleine's picture
Offline
Joined:
09/29/2011

That sounds like what DH wants to try to do. I'll tell him about this. (And the sweet one, too!)

Kay Nein's picture
Offline
Joined:
02/13/2012

The only two issues I had were:

1- The green onions in the crepe did not cook thoroughly when I made the crepes.  Needed to cut them much thinner.  But, it was still good. 

2 - The crepe is so darn thin, it rips easily.  

Generic's picture
Offline
Joined:
02/24/2011

Did you let the batter sit for 60 minutes? If you are already doing both, add more flour.

__________________

Permission to quote in whole or in part, other than usage on this forum, is entirely forbidden.

 

Kay Nein's picture
Offline
Joined:
02/13/2012

Yes, I let it sit.  Thought crepes were supposed to be real thin.  But, a little extra flour and thickness would definitely help the problem.  I quickly figured out that I needed to add less ingredients and treat it gently.   I'm the proverbial "Bull in a China Shop".  Not much gets treated tenderly around me wink

Kay Nein's picture
Offline
Joined:
02/13/2012

haha... you can see the hole in it.  That's why we got to try it - this was a reject wink

Madeleine's picture
Offline
Joined:
09/29/2011

Got the crepe maker! Had to email Jon for a good recipe. Still getting the hang of making them round and insuring they are cooked. Haven't tried to fill them yet.

This is the first time we've pretested a recipe and glad we did. What a debacle!

Offline
Joined:
05/07/2014

I find crepe batter does better rested. Even overnight in the fridge. If that isn't doable, mix it first and let it mellow while you do other stuff. The longer, the better. Hope you have a blast with the new toy!

 

Generic's picture
Offline
Joined:
02/24/2011

Yes, she was told that the batter needs to rest. Smiling

Madeleine's picture
Offline
Joined:
09/29/2011

Yes, we let the batter take a mini vacation before using. Now trying to come up with fillings and perfecting the folding technique.

I was told to go away with the camera. Dh won't be on Chopped anytime soon. Eye-wink

Offline
Joined:
04/02/2014

Love crepes -- I mix ricotta, mascarpone & cream cheese together with vanilla, powdered sugar and lemon zest.  Adjust sweetness depending on what you're topping it with.  I then spoon my homemade wild blueberry sauce over them and serve with sausage.  I have actually seen a guest lick the plate they're so good.  Also love to fill them with a mixture of spiced apples and pears that I cover with a cinnamon sauce in the fall (although it's good anytime of year).

Breakfast Diva's picture
Offline
Joined:
05/26/2009

YUMMY!!

Flower's picture
Offline
Joined:
06/19/2011

Mtn keeper. 

That looks sooo good I am coming right over ummmm

__________________

Flower

 

Offline
Joined:
04/02/2014

I'll make you some but I won't be joining you.  Over the past 9 years I've eaten too many of my great breakfasts that I now need to lose 30lbs.  But I promise to make them extra good, I love when people enjoy my food.

Flower's picture
Offline
Joined:
06/19/2011

It is funny you all have eaten your breakfasts. I guess I am rather strange. As I can say I have not tried many of my own breakfasts. I am not one for breakfast  bad me! I am starting after many years to like having yoghurt and a banana. Iam over weight also so many people say you got to eat breakfast it is important. So I am giving it a try. LOL I have the nerve to tell my customers how important it is to have a good breakfast!1 Shame on me!

But I love to cook so much and try different recipes. Never ending trying . I just bought some 45 cook books while travelling in your country side this past year..  I too love when people really enjoy me food it gives me that warm feeling.

Flower's picture
Offline
Joined:
06/19/2011

It copied twice sorry!

Madeleine's picture
Offline
Joined:
09/29/2011

MtnKeeper wrote:

I'll make you some but I won't be joining you.  Over the past 9 years I've eaten too many of my great breakfasts that I now need to lose 30lbs.  

Don't we all!

Altho, will say I have lost 10 lbs in the past 2 months but you don't want to be sick like I am to accomplish that.  ;-)

Offline
Joined:
05/22/2008

Oh I have tons of recipes for crepes.I used to make them all the time.

Are you looking for sweet or savory. You can do so much with them. Just do a google and you will find plenty!  What kind of crepe maker did you finally get?

Madeleine's picture
Offline
Joined:
09/29/2011

Both kinds.

We got the Krampouz. It had the best ratings for the best price. Was not getting the $900 professional model the gal down the street has.

Silverspoon's picture
Offline
Joined:
10/16/2011

Made crepes this morning...they have been a consistent hit.  I do them very simply, using the electric crepe maker that I mentioned in a previous post, but I use the pan part rather than the "dip" side.  While one was cooking I filled the one just off the maker with blueberry jam, folded it in 1/4ths dotted the plate and swirled with blueberry syrup and sprinkled with fresh blueberries.  I keep strawberry and raspberry syrup in the freezer as well (in cubes) and just vary the jam filling accordingly.  Give them a dusting of powdered sugar, add some link sausage and Voila!  Guests lick their plates clean.  

The best part is that the crepes store so well between wax paper in the refrigerator.  I can make a double batch for Sunday breakfast and serve the rest through the week as needed.  Let me know if you want the recipe.  You can e-mail me Maddie.  Easy peasy.

__________________

Gardens are not made by singing "Oh, how beautiful" and sitting in the shade.
Rudyard Kipling (1865-1936)

 

Offline
Joined:
05/22/2008

I always went on a crepe making frenzy. Let them cool. Put a piece of wax paper between each and put into a round cake pan and cover and freeze. Then you can just take out what you need and they thaw almost immediately.  Simple

Generic's picture
Offline
Joined:
02/24/2011

Wax paper works best, but if you can't get it, parchment paper works well.

Madeleine's picture
Offline
Joined:
09/29/2011

Great idea about the cake pan! That gives us a size to shoot for.

Offline
Joined:
08/19/2012

Madeleine, enjoy the ice cream maker - it's really a lot of fun.   I'd also recommend treating yourself to David Lebovitz's Perfect Scoop cookbook....the chocolate ice cream recipe alone is worth the cost of the book.   

jmj
Offline
Joined:
03/24/2014

I would also recommend reading his book about his first year in Paris. LOVED, LOVED, LOVED reading it. Also, I so want a crepe maker now. ( PS. 2 days away from our new hotel in the Yucatan, Mexico   www.beachapartmentschelem.com     website is a work in progress fyi)

Madeleine's picture
Offline
Joined:
09/29/2011

Love the photos! Good luck with your big move!

Momma Smurf's picture
Offline
Joined:
12/06/2010

Poppa Smurf and I were both General Managers for Magic Pan Creperies from '77-'91. I actually was their Menu Developer. We made thousands of crepes daily on our patented crepe wheel, which involved dipping greased upside down pans into crepe batter, placing them on one of the nine slots on a wheel that rotated over a circular gas flame. Done one time around, lace-thin, and stacked in the center 6 inches tall!

We did a bunch of brunch items, one of them was Country Eggs: Chopped Bacon, Toasted Hash browns, and green onion, fresh herbs, scrambled with eggs (in the microwave), folded into a crepe, then topped with cheese sauce and a sprinkle of smoked paprika. Also, Stouffer's Spinach Souffle layered in the bottom of a crepe lengthwise, topped with 2 poached eggs, folded, then topped with Hollandaise or Béarnaise.

We also had a great blintz recipe that used fresh lemon peel, ricotta and baker's cheese, with a hint of sugar.

Or Fresh strawberries mixed with brown sugar, topped with 1/2 whip cream blended with 1/2 sour cream, then folded, topped with powdered sugar, a dollop of cream, and a whole strawberry, was a signature.

I could go on and on.

__________________

The Truth and an Open Mind Shall Set You Free

 

Madeleine's picture
Offline
Joined:
09/29/2011

Do you make these now? I'll be down tomorrow for breakfast!

Momma Smurf's picture
Offline
Joined:
12/06/2010

No not often, too much labor. BUT another Magic Pan favorite, which is easy to do is Maple Butter Crepes.  Simply fold 4-5 crepes in triangles, overlap them in a row the length of the plate.  Heat real Maple Syrup with real melted butter, and just ladle on the crepes when ready to serve.  Garnish with an orange twist and sprig of mint.  Serve with bacon.

Funny our very first guest in '06 turned out to be former Magic Pan employees, even worked in Chicago the same time as we.  And you know the famous chefs Mark & Clark, formerly of Arrows Restaurant?  Well, turns out Mark worked for us at the Faneuil Hall store as a Production cook.... his very first job!!

 

Madeleine's picture
Offline
Joined:
09/29/2011

So that's where he got his start!

Offline
Joined:
10/07/2008

I have had the lemon ricotta blintz, nice work if that was yours, no wonder I thought you were both so sweet! Smiling

__________________

Gluten free is never free. - Joey Bloggs

 

Momma Smurf's picture
Offline
Joined:
12/06/2010



Sorry dupe

Breakfast Diva's picture
Offline
Joined:
05/26/2009

What do you all fill your crepes with? I'm looking for savory suggestions!

Generic's picture
Offline
Joined:
02/24/2011

When they are savoury they are supposed to be made with buckwheat flour and are called galette, but we aren't purists in Britany, are we? In any case....

Ricotta, lemon zest and a little honey

Ham, cheese and fried egg

Asparagus, tomato and cheese

Bacon and eggs

Cream cheese, salmon and a dill sauce (capers too)

Goat cheese, nuts and a little honey

Need more ideas?

Oh and a galette is usually folded with the four sides in to make a square where you can still see the filling on the inside Smiling

 

Madeleine's picture
Offline
Joined:
09/29/2011

I make a galette that bakes in the oven with pie crust.

The buckwheat crepes are called ployes around here.

The new creperie here does smoked salmon. I'm getting one of those for dinner tonight.

Can't wait to start making these for breakfast. We need a new dish.

Generic's picture
Offline
Joined:
02/24/2011

Blintz (Jewish crepes)

Make a pie filling, put at bottom of crepe (cooked side), fold over, hold down and pull back to make the filling tighter. Fold over side edges and roll. You then refry them in a pan with oil on the uncooked side and serve as you wish. You can freeze them with some wax paper or parchment between them, defrost, do the second fry to heat through and serve on a day you want less work.

My crepe dough for blintzes is 1c flour, 1c water, 1c milk, 2T oil and a bit of salt. The GF version is 1/3c buckwheat flour, 1/3c brown rice flour and 1/2c of tapioca flour instead of the flour. You can use almond or rice milk instead of real milk if you want. Blend batter and let sit a MINIMUM of 30 minutes, but better an hour. Yes, it's thin!

PS: Make them thicker and bake them and you have canelloni... italian crepes Smiling

Madeleine's picture
Offline
Joined:
09/29/2011

It gets better all the time!

Just had a smoked salmon crepe. Dh is ready to roll! He's excited now that he watched her making them and saw how easy it is.

Generic's picture
Offline
Joined:
02/24/2011

I use a crepe pan almost exclusively (don't have space for a fancy extra device Smiling Do you have starfrit in the US? I often pick them up on sale for $10 to $15. Makes it easy to flip my omelets as well.

Madeleine's picture
Offline
Joined:
09/29/2011

Amazon. But I haven't seen a store or the name locally.

We don't have room for the fancy gadget either. Hoping it doesn't just sit and collect dust.

Generic's picture
Offline
Joined:
02/24/2011

When you get it, buy wax paper. Great if you have extras to store, you put it between the layers, so they don't stick and then refrigerate or FREEZE.

Flower's picture
Offline
Joined:
06/19/2011

JS

We have no wax paper here any more.This year I see the stores have not any wax paper to been Seen!  Plain disappeared!

Saw some down south in The Dollar Store,so I stocked up . I am going to miss it . I use a fair amount of wax paper.

Madeleine's picture
Offline
Joined:
09/29/2011

We will be doing them in advance. There really isn't room in the kitchen for that thing while we're trying to get breakfast going!

Generic's picture
Offline
Joined:
02/24/2011

And so now you know why I like doing them as blintzes. All rolled up and you just put one or two on the stove to warm while the guest waits. They can put jam on the cheese ones or you can have a fruit sauce. And some sour cream on the side. But I'm sure you can look up images online. And you can just call them crepes, the same fold is used in France too. Smiling

Madeleine's picture
Offline
Joined:
09/29/2011

We liked the square fold and the triangular fold from last night. Rather than trying to roll them up.

Generic's picture
Offline
Joined:
02/24/2011

So if you want to store them, you need to store flat crepes. The roll-up can be stored filled.

Silverspoon's picture
Offline
Joined:
10/16/2011

This is the model I use...works like a charm.  Sometimes I use the dip method and make the crepe on the "dome" part of the pan.  If the batter does not stick well, which sometimes happens, I just ladle a small amount of batter into the "omelet"  side of the pan and roll it around to make a decent crepe.  

http://www.ebay.com/itm/like/161300895848?lpid=82

I was planning on making a bunch of crepes tomorrow morning as we have a series of guests coming in this week and I am too lazy to make new breakfasts every morning.  I just store the extra crepes between wax paper in the refrigerator, fill them when ready to use and pop them in the microwave to warm. Voila!  

Offline
Joined:
05/22/2008

sorry i dont think anything beats a good crepe pan. Way back when, I would make loads of them and keep in freezer. That way I had them whenever I needed them.

Offline
Joined:
08/19/2012

We have industrial shelving in the storage area of the basement designated for "kitchen overflow" as I have more baking and bundt pans than any sane person who is not a professional baker could possibly need.

 

I have my eye on a Cuisinart or Breville high end ice cream machine next.

Madeleine's picture
Offline
Joined:
09/29/2011

I got him the ice cream maker last year!

Have to get that out again for this summer.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.