An exceptional pan from a top manufacturer. You pay a premium for it, but it’s a cast iron crepe pan that can be used to prepare other foods as well.
Cast iron for even heating. Multiple applications beyond crepes.
Handle gets hot; hand protection is required. Rare complaints of food sticking. Pricey.
For chefs who want a little artistry with their crepes, this is a great choice given its low price point.
Offers many of the same even cooking benefits of cast iron; conducts heat well to create crispy-edged crepes. Can be used for pancakes and omelettes, too. Popular with pro chefs.
Like cast iron, it requires seasoning before use. Careful cleanup is required to avoid damaging the surface.
Ideal for someone who wants to take the guesswork out of crepe making.
Perfect for those who prefer electric appliances and want an automated process for making multiple crepes. An indicator light alerts you when the crepe is done cooking. Doubles as a griddle.
Some owners complain that the spreader tool is flimsy. Nonstick coating can peel.
For fans of electric appliances, this is a solid bet, but the dipping method of making crepes can seem challenging at first.
Easy to use with nearly foolproof results. Easy cleanup. Provides a good show for guests.
Can be messy when dipping pan into crepe batter. Cannot control temperature, so it’s difficult to make slightly crispy crepes. A one-trick pony.
For the money, this is a solid choice. Cuisinart is a great name, and users generally love their results.
Oven-safe up to 500° F. Owners rave about even cooking. Heavy anodized coating w/strong titanium layer for durability. Stainless steel handle stays cool.
Some complaints about the nonstick surface either not being nonstick or peeling after a few uses. The finished crepe turns out smaller than other options.
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