Crepe Maker and Non-Stick 12" Griddle- Electric Crepe Pan with Spreader and Recipe Guide

Can make crisp or paper dosa , an Indian crepe. Also can make many Indian varieties of crepe. Children will love it.

Excelente producto, no se pega y es más fácil usarlo mejor que un sartén convencional.

Unfortunately, I am unable to review the product as I had to return it due to incompatible voltage. However, customer service dealing with my query was of the highest quality. Thank you.

J'adore cette poêle pour faire des crêpes minces, très facile d'utilisation et très rapide. Fonctionne très bien et mieux que les poêles pour crêpe. Ne colle pas et se nettoie facilement! This is a game changer for making thin pancakes! Very easy to use and very quick. Works very well and better than crepe pans that I tried. Does not stick and is easy to clean!

Works great. I like the smooth, very nonstick surface. It’s larger than I expected but, I think I confused myself by flipping back & forth between 2 units when I was looking for a crepe maker. I saw 1 that was double sided where you had the smooth top & flipped to a side the had spots for 4 small pancakes, so it was removable for washing. This 1 doesn’t have that feature. I could tell this one was a return but, I used it the day after I received it and it heated well & was accurate at all heat settings. It is light weight, the cord wraps around the underside for easy storage except the unit is large in width so, I had to store it above my cabinets since I won’t use it everyday. It came with a little recipe booklet, the spreader, (which I had to learn how to use) & a wooden flat spatula. I’ll be using this unit for my brunches with my crepe loving family. Serving crepes with blueberry compote! Mmmmm

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..... Yum No 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.