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Thread: Crepe pan advice

  1. #1
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    Crepe pan advice

    I have been tasked with making creeps and need a pan. I was thinking about a deBuyer, but am looking for advice

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  3. #3
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by pitonboy View Post
    I have been tasked with making creeps and need a pan. I was thinking about a deBuyer, but am looking for advice
    the debuyer is the classic choice.

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    Quote Originally Posted by Andrew H View Post
    +1 This pan is heavy andso there aren't hot spots.

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    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by El Pescador View Post
    +1 This pan is heavy andso there aren't hot spots.
    i'm not surprised that's a good pan.

    i don't make crepes often, but when i do i use my pre-Civil War 8 inch W.C. Davis and Co cast iron skillet. it's a great pan (it's my steak pan, when i cook for one, as well). i find that 150 years of seasoning (i inherited it from the woman who lived in my apartment since 1942, until she died last year [i lived in a smaller apartment, upstairs, before that] and it had been seasoned very well and stored well for who knows how long, before I got it) makes for a pretty non-stick surface.

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    Senior Member Benuser's Avatar
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    De Buyer Carbone+

  8. #8
    I use an old De Buyer. These days it would be Carbone+

  9. #9
    Senior Member Crothcipt's Avatar
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    Take any clad pan and turn it up side down. The surface will be round enough and flat for even distribution. Also no sides to get in the way of trying to get the crepe out of the pan.
    Chewie's the man.

  10. #10
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    Quote Originally Posted by Crothcipt View Post
    Take any clad pan and turn it up side down. The surface will be round enough and flat for even distribution. Also no sides to get in the way of trying to get the crepe out of the pan.
    I like this idea, need to try it. I can't recall the last time I made a crepe, does anyone have a good crepe recipe I can try?

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