Pan French Steel

Pan French Steel

Why the Crepe Pan Has Had Such a Long History

Most cultures have some type of crepes specific to their cuisine whether they call them pancakes, tortillas, crespelles or galettes. These light, thin gastronomic inventions can be served with almost any type of food, working great for both dessert and main courses: the entire secret in the making of the dish lies in the properties of the common crepe pan. Though considered a poor man's food, pancakes and the crepe pan have become famous from the mid 19th century when the French introduced the crepes in the meals of the upper classes. The crepe pan as such was now held in higher esteem, and little by little the popularity of the dish spread out.

A traditional crepe pan is pretty shallow and it is usually made of steel; there were times when instead of the crepe pan people used a flat griddle. The crepe baking process is very rapid, as the crepe pan heats immediately, so we are not talking about several hours of cooking. It takes more like a minute to cook the crepe on one side and then turn it over on the other either by a quick twist of the hand or by the help of a special spatula. Along the years several improvements have been made in the design and the technology used for the making of the crepe pan, with the sole purpose of improving the baking process.

The so called “upside down” crepe pan is one of the greatest innovations that is usually related with great crepe thinness. This kind of crepe pan is designed in such a way so that after heating, it is dipped into the batter, and the hot surface only catches a very thin layer that cooks on the stove. The entire cooking time per crepe is shorter than one minute, which is more than great. This type of crepe pan is a little more expensive, but it is definitely a lot easier to use.

The crepe pan inventions did not stop here, as an even more advanced model was launched on the market: the electric crepe maker. This “crepe pan” has all the advantages and the features of the “upside down” model, with the only improvement that it has heat control. Thus, you'll know when the surface is heated well enough to make the pancakes, and the entire process will definitely be more consistent. Nevertheless, regardless of what type of crepe pan you may choose to use, it goes without saying that cleaning is crucial after cooking. Soapy hot water is the way to scrub it, with the mention that you should hand wash rather than use the dishwasher.

About the Author

Muna wa Wanjiru Has Been Researching and Reporting on Pans for Years. For More Information on Crepe Pan, Visit His Site at CREPE PAN

How can I cook eggs in a stainless steel frying pan without them sticking???

I bought a $100+ professional stainless steel frying pan, because I was tired of oil beading up in my teflon one. I'm able to fry most things (like french toast, pancakes, etc.) without any sticking at all--just making sure the pan is hot enough and has enough oil in it. But when I cook eggs at a high temperature (i.e. I strongly feel the heat emanating from the pan when I hold my hand over it), they form a lot of bubbles on contact, almost as if they foam up, and I really need to scrape them off afterwards, leaving lots of residue that I have to take steel wool to. If I cook them at a lesser heat (using butter not oil, because at the higher heat the butter burns) the eggs become completely stuck to the pan. Does anybody have any advice please?

have the oil really really really hot. that's when you put the egg. it will cook very fast. once you see the white cooking, its ok. its done. it wont stick.