12" Griddle & Crepe Maker, Non-Stick Electric Crepe Pan w Batter Spreader & Recipe Guide- Dual Use Hot Plate for Blintzes, Eggs, Pancakes- Portable, Adjustable Temperature Settings - Breakfast Gift

We had this crepe maker for 11 years and it needs to be replaced because we dropped it and it cracked. Buying another one now. Great crepe maker and have had lots of family breakfasts! Easy to use and easy to clean. Because it is nonstick, just a quick k wipe to clean it.

Have made crepes for years using various pans. We put off buying a crepe machine for years. We decided to buy dedicated crepe maker after our most recent trip to France. In Brittany they use a batter using ble noir (black wheat), what we call buckwheat, which isn't wheat all but is a relative of rhubarb. Sometimes we use all purpose flour, sometimes buckwheat, and sometimes a mixture. Each to his own.The spreader that is included is easier to use than the flat faced ones that are more common in France. The round bar slips around better and doesn't get stuck in the fresh batter during spreading. A light touch is best, as is going in only one direction while spreading the batter to the edge of the surface. We have found 1/2 cup of batter to be perfect. The thickness of the batter requires slight adjustments each time depending on humidity, dryness of the flour, etc. Sometimes rubbing with butter between crepes helps. We find that a little vegetable oil in the batter helps prevent the crepes from sticking. A friend just brought us a thin wooden spatula that can't scratch the surface. We use about half or a little more of the flour that the packaged recipe calls for. Don't be afraid to experiment.We apply a thin coating of butter with a paper towel before the first batch. Most importantly, the machine heats up quickly, maintains its temperature, and is just a joy to work with. Our friends in France have somewhat larger, heavier duty models that cost 500 euros and up. Easy to clean. For the money this unit is AMAZING.Every time we have used this machine (probably 20 times so far, including parties), the results have been superb. We find that setting the temp just under 2.5 works best. Favorite fillings for breakfast: scrambled egg spread thin immediately after flipping the crepe, with shredded ementhaler/swiss/cheddar and paper thin ham or proscuitto. Maybe a little creme freche on top after folding and plating. For afternoon snacks we tend to prefer Nutella and chopped bananas or other fruits. Sprinkle with confectioner's sugar..... YumNo complaints whatsoever.Addition Feb 10, 2012:I bought one for a neighbor for Christmas. We now use both ours and theirs together for crepe parties. THIN batter is critical, as is having enough egg in the batter to keep it strong. We use 4 eggs, 1/2 cup flour, 2 c 2% milk, just under 1/2 stick (just under 1/8 lb) of melted butter, vanilla to taste, 2 TBSP sugar, a dash of salt, whisked slowly to avoid as many bubbles as possible. Don't leave any lumps. The whisking takes time if done slowly. You can use a beater on low, but then you have to wait longer for the bubbles to disappear. Stir it up between each crepe as the flour settles to the bottom of the mixing bowl. This as needed. Crepes can be very thin.Let the batter rest to get as many bubbles out as practical. All purpose flour can rest overnight, but still needs to be re-stirred with slow whisk before using to keep mixture smooth and thin. If it sits overnight in refrigerator, often must add more milk before cooking. If using buckwheat, use batter within an hour or so because buckwheat begins to ferment quickly once mixed.We set the first machine at 3.5 for getting a thin, crisp first side, with the second one set at 2.5-3 to do the second side a little more slowly to allow the cheese to melt and scrambled eggs to cook before the crepe burns. You will need to do your own experimenting. It is also cooler in order that the Nutella doesn't overheat. Using two Cucinapros lets the cook get back to the party faster and lets everyone eat at more or less the same time instead of 3-4 minutes between servings.Our friends from France have brought over several of the thin wood spatulas. About 2 Euros (less than $3.00 vs the $16 that is charged here. They keep the units absolutely scratch-free and make turning the crepes super-easy.WE LOVE THESE UNITS. Absolutely NO complaints. Cleanup is super easy. We may get a second one for ourselves for convenience.The commercial units available overseas use 220 v power and have a cooking surface that is about 1 cm thick. It loses no temperaure when the batter is put on. It also costs about ten times what a Cucinapro costs.The Cucinapro seems to have changed its name to Breville. If that is correct, the same comments should apply.

Pretty fun and easy to set up. The crepe comes up right off, and the temp is very easily set. It takes a bit of practice to learn how to use the T handles to evenly spread a circle, but it is not too bad once you get the hang of it. I would recommend!

I've always loved crepes but never really have the chance to eat them. I was excited to see that I could get my own crepe maker. It does take some practice to getting the crepes to turn out, but oh are they delicious. My favorite is Nutella with fresh strawberries. The item does come with instructions/recipe book, the utensils needed to make the crepes. I do get crepe mix from World Market which has a recipe on the back to make crepes and they have turned out delicious.This would be a fun gift for the food lover.

After 5 weeks in France, my husband and I were highly interested in continuing our access to warm, fresh crepes. We bought this crepe griddle and are very pleased. It's easy, heats evenly, and makes consistently great crepes. Below, you will find some advice I have to offer, based on our experience; I believe the suggestions may also answer some questions you have about the griddle itself.1. The Spreader Tool - yes, they use these at all the crepe stands we went to up and down southern France. We use ours. The trick is to let it float, let it twirl in your fingers, with a flexible wrist, as you make the circle to spread the batter. (Sounds like a bigger deal than it is, but it helps.)2. Heat - Keep it just under the 2 setting, at least at first. So far I keep it at 2.3. Butter - Use a paper towel to spread a bit of butter before making EACH crepe. It works and tastes much better than the spray, Too much and the crepes will float and not spread well. That's why the paper towel.4. "Brown Butter" (See recipe book comments below) - Don't bother with it, as putting the butter on the griddle, will give it a bit of browning flavor without the fuss and over-the-top taste.5. Batter - Many suggest keeping the batter in the fridge overnight before making the crepes. In her cook book, Martha Holmberg explains that this allows the flour to fully hydrate. It's one of those "kitchen science" things, and I agree it makes a difference. I DO use a blender as Holmberg suggests, and this works well, though I believe letting the batter then "rest" in the fridge, is essential.6. Crepe Book - We bought the Martha Holmberg book called "Crepes - 50 Savory and Sweet Recipes." Important: Read all of Martha's commentary (her commentary is relaxed and useful), including that with the batter section. Don't just dive into the ingredients list. We have made her "Versatile Crepe" and her "Buckwheat Crepe." I add a few tablespoons of sugar to the Versatile crepe, and (very important to me) some vanilla extract, when making this crepe for fruit, preserves, or even eating plain. This is the taste we had at the "sweet" Crepe stands in France.7. Buckwheat (works well for savory fillings) - As you'll see in Martha's book, buckwheat is not wheat at all, so it does not have a grainy or gritty texture - plus, it is mixed with some regular flower. It was the perfect match for the ham and cheese (we used her optional suggestion of Smoked Gouda) crepes. Don't shy away from the walnuts, capers and "topping." (I know there is a better culinary term, but you get the idea). The capers, walnuts and topping, really "made" the crepes. I substituted sour cream for creme fraiche, and stayed with the Dijon mustard. I also added a bit more sour cream than called for (to taste), so the mustard did not take over. I was happy with this. For the topping, you'll multiply the measures listed, by the number of crepes you are making.8. Guests and Warming - Because we were making crepes for guests, I made the almost all the crepes in advance. I say almost, because I saved enough to demonstrate one, and let our friends each make one. It was fun. Then I put the filling inside, and warmed the crepes in the oven. I put the "topping" on the table, and let people try to taste - everybody liked it.Calories - Think about this: Each crepe, which is quite large, uses only 1/3 cup batter, and 50% of that is milk and eggs. (I do use whole milk). Each guest ate two crepes - one sweet and one savory, with filling, and we were stuffed!Good luck, enjoy!

La utilizo para hacer pancake y sin duda alguna es laMejor