HOME > Chowhound > Cookware >

Discussion

Crepe Turner--Metal or Wood?

  • 9

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. Click to Upload a photo (10 MB limit)
Delete
  1. 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

      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

        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

          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

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

            1. re: GH1618

              No, a crepe pan is something like this, very low sides:
              http://www.amazon.com/Blue-steel-crep...

              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:
              http://www.amazon.com/T-fal-Signature...

              or this:
              http://www.amazon.com/Lodge-LCS3-Chef...

    2. 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. Wood.
        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. They shouldn't be tearing.
          Try this recipe:
          http://allrecipes.com/recipe/basic-cr...

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