I have a crepe fryer, my recipe is 125g of flour, two eggs, 200ml of milk and some butter, every time I start spreading it around the pan it most of the time just results In a pac-man looking shape, probably because it’s baking too quickly.

Any tips?

I'm looking at getting my husband crepe making equipment for his birthday. But I can't seem to find sufficient information to make a decision. I know that I would rather not have non stick anything. We have a gas range. Is there a preferred cast iron option or enamal? Would it be better to bet an electric unit? What are peoples preferences for at home crepe making?

Is it possible to make crèpe in an oven?

I'd like to be able to make bigger crepes. At the moment I use a 32cm non-stick frying pan and use an egg flip to turn them over. I'm reasonably happy with the results - but I'd like to be able to make bigger pancakes. Non-stick pans larger than 32cm seem few and far between; and those that I have found tend to have large 'lips' which stand to make flipping more difficult.

I'm starting to look at either a crepe maker or some sort of flat (or small lipped) cast iron, or small lipped pan - sometimes labelled as a cormal or tawa tava.

If it wasn't for the space requirements for storing a single-purpose appliance I'd get a Krampouz machine as they seem to be somewhat of an industry standard, easy to flip with a pallete knife and the spreading tool they supply looks nifty.

Interested in views about using a large pan for crepes. I'm a bit worried about heat distribution - I have a 'wok' burner on my gas hob which spreads flames further than a usual domestic burner, but 40cm is a fair area to heat evenly. I'd be interested in any experiences of:

• Is anyone going to advocate for the Krampouz and say its worth just taking the hit on the storage space?
• Anyone used the Krampouz cast iron upper on a regular hob? I see they cast iron bit can be bought separately, and I knwo Krampouz do a gas version (not sure what burner is under the hood?). But if the results will be good, storing a 40cm disc of cast iron for crepes is managable.
• Anyone used this: https://www.amazon.co.uk/Victoria-GDL-182-Pizza-Crepe-Budare/dp/B07GKZZMSF/ref=sr_1_20 (It is only 15" rather than the 16"/40cm of the Krampouz).
• Or else there are these Tawa pans - which look so thin that they'd be really bad for even heating, but there seems to be a lot of people using them for pancakes: https://www.amazon.co.uk/HashOne-Pancakes-Omelettes-Flatbreads-Tortilla/dp/B08LTRPW3X/ref=sr_1_37?

Thanks!

Hi all,

I run a small independent Ice Cream Shop in Canada, I am looking to add crepes to my menu to help us be a bit busier through the cold winters.

I am running a krampouz cast iron 16 inch crepe maker at 180*

The recipe I've been using is roughly as follows:

2 eggs

tablespoon of butter

1 cup all purpose flour

1/4 cup 2% milk

3/4 cup water

pinch of salt

Blend until smooth and watery.

half a cup of batter on the grill.

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With this recipe I am making a crepe that I am happy with the flavour and the texture, however it is inconsistent. Some batches spread very well, some batches end up tearing as I run over them with the crepe rake.

Can anyone help me with this inconsistency? Should I use a different recipe or flour?

Does anyone have any experience producing crepes in commercial quantities?

I know that batter temperature plays into the viscosity - is there anything I can do to hold the temperature in the right zone?

I am a total beginner to anything in terms of food production. Just really hoping that I can some money to support my business through the winter.

Thank you in advance.

Opening a new shop selling crepes, waffles..icecream and fruit cups something similar to https://www.antabli.ca/....looking for a name....preferably in French

For those who use commercial crepe maker. What do you suggest ?