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Crepe Turner--Metal or Wood?

Chownow101 Dec 14, 2013 09:33 AM

Hi there! I have tried to make crepes a few times, and it keeps breaking. Every time I flip it over, it folds, and then cracks. I've decided that after trying different methods I should invest in a turner. I see wooden ones by table sur, for 2.99, they are 11 inches by 2 inches. Then I see many metal ones going up to 14 to 20 inches long and always 2 inches wide. I am going to also be making ingera bread for ethopian stews, so this will be used for that as well. I don't have a crepe pan, I have non stick 10 inch pan, and cast iron skillets. I'm not very coordinated, please keep in mind, so I think I need something stupid proof. Also, do you think the trowel spreader is worth it? I like to make batters that are gluten free and eventually would like to alter it to a vegan recipe down the line...

  1. g
    GH1618 Dec 14, 2013 09:48 AM

    The best way to turn a crêpe is to toss it in the air and catch it in the pan. You need a proper crêpe pan and a little practice, but it isn't difficult.

    5 Replies
    1. re: GH1618
      Sirrith Dec 14, 2013 04:19 PM

      You don't need a crepe pan to do the tossing method, in fact I would think that might make it more difficult due to having no good "guide rail" for the crepe to slide up against, at least for my method of tossing. You just need a pan with no "corners" i.e. nice sloping sides. I've been tossing crepes in a regular non-stick tefal pan since I was 8, and I've just started doing it in a Lodge 10" Chef's Skillet, neither of which is a crepe pan.

      As for material for the turner, I don't think it matters. Personal preference. The wood turner will not have a sharp edge which could crack your crepe when the crepe is draped over it, but the metal turner will be easier to slide under the crepe due to being thinner.

      1. re: Sirrith
        GH1618 Dec 14, 2013 05:41 PM

        Some T-fal pans have a rim similar to a crêpe pan, so I'm sure they would work as well. I don't know what you mean by "guide rail."

        1. re: GH1618
          Sirrith Dec 14, 2013 05:45 PM

          Not an actual guide rail, but the side of the pan acts as a ramp for the crepe to slide up when flipping it. Makes for much easier tossing :)

          1. re: Sirrith
            GH1618 Dec 14, 2013 05:47 PM

            That's a crêpe pan. The rim is straight and is set at a liw angle.

            1. re: GH1618
              Sirrith Dec 14, 2013 06:42 PM

              No, a crepe pan is something like this, very low sides:

              What I'm saying is you can do it in any old pan with sloping sides and no straight angles (like regular "old style" cast iron skillets, the sides are far too straight) such as this which is obviously not a crepe pan:

              or this:

    2. tim irvine Dec 14, 2013 10:28 AM

      If you are using nonstick, I'd go with wood. That said, crepe pans are very cheap. The extremely low lip makes it much easier to reach under a crepe and flip it with a paddle. The creperies in Paris that I remember used a thing that looked like a round griddle with no lip. They put a ladle of batter in the center and used a thing that looked like a wide wooden hoe to spread the batter out and get them thin. With no lip at all, they were easy to turn. I have wondered about using my cast iron griddle that way.

      1. chefj Dec 14, 2013 11:34 AM

        But your Gluten-free Batter may be a part of the problem.
        When you say that the Crepe "cracks" it make me suspicious of the texture of the Batter/Crepe.

        1. z
          zackly Dec 14, 2013 06:11 PM

          They shouldn't be tearing.
          Try this recipe:

          As for hardware I use any non-stick pan and a small offset spatula but anything will suffice.

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