Strawberry-Caramel Crêpes with Mascarpone Cream. It's winter, so use pineapple instead of strawberries. Yum.
My crêpe pan has up and vanished. I think I might have lost it on my trek to and from Kansas City, where I did a demo on live T.V. about crêpes. I’m getting ready to do another live TV demo in Minneapolis, and, zut alors, I cannot find the danged pan.
So I’m simply going to have to buy a new one. I’m wondering if I should splurge for the Le Creuset crêpe pan? Anyone out there have any experience with this beauty? My old one was a rather generic $15 nonstick pan that worked really nicely, but the Le Creuset version may have advantages: all-out gorgeousness as well as that enviable even-heating quality. Thoughts?
Meanwhile, here’s a good master recipe for crêpes, as well as my Strawberry-Caramel Crêpes with Mascarpone Cream recipe. And here’s how to freeze crêpes.
Do you really need a crepe pan at all? Will a skillet work?
Glad you asked! No, you do not need a crepe pan. You can use a flared nonstick skillet, as long as it has a 7-inch base (give or take a half-inch), not including the sides. You need flared sides so that you can easily slide your spatula underneath the crepe before you flip it.