Qu'est-ce que c'est?

Qu'est-ce que c'est?

What is this? Why is this here? Why do I have this?

Why is this frying pan so shallow? Isn't stuff going to spill and overflow all over my stove when I use this thing?

It's a crêpe pan. The idea is that the pan should be shallow, because you are only going to make the thinnest layer of egg pancake, and I would think that it might help in turning the crêpe, maybe.


Mix your crêpe batter—either homemade recipe, or a box mix (yes, there are such things—spoon or pour a very small amount of batter and then quickly tilt the pan to spread the batter out to cover the flat bottom of the pan. Wait for it to brown, then flip and continue cooking until done.

It does not take very long to cook a whole stack of crêpes, and once you've got the hang of it, you'll probably want to make crêpes all the time. Or, you can even freeze a batch of cooked crêpes, stored with waxed paper between them, in a zip-lock freezer bag.

Qu'est-ce que c'est? It is a crêpe pan. An all-around good thing to have in your kitchen.


The one I use is made by T-Fal, but many different brands manufacture them.


LINKS:
Steel Crêpe Pan $17.95 @ Stonewall Kitchen

Nonstick Crêpe Pan $19.95 @ Crate & Barrel

Crêpe Pan $16.99 @ The Home Marketplace

Crêpe definition: http://en.wikipedia.org/wiki/Crepe



NOTE:
I have a fun-and-delicious-looking recipe for a multi-layered crêpe cake which is stacked in a springform cake pan, but I have not attempted this recipe. Yet.

CoaSB: Basic Crepe Recipe