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Product Description
Amazon.com Product Description
Measuring 10-2/3 inches in diameter, this authentic French-inspired pan produces light, thin, and perfectly browned crepes and pancakes in just minutes. The unit features a low-edged design with a smooth, circular cooking surface specially designed for spreading crepes. Once thoroughly cooked on both sides, serve the delicious home-made crepes to friends and family with savory fillings like cheese, asparagus, spinach, eggs, or mushrooms. For those preferring a sweeter version, simply sprinkle with powdered sugar, drizzle with maple syrup, or top with fresh fruit and whipped cream.
Like other pieces in Le Creuset's line of enameled cast iron, the cookware's exterior features a colorful, long-lasting enamel that resists chipping and cracking, while its interior provides a durable, satin black enamel finish (no seasoning required). As cast iron is unexcelled for even heat distribution and superior heat retention, and enamel is impervious to acids and odors, the pan cooks food uniformly and gently without hot spots and can be used for cooking on the stovetop or finishing in the oven. The cookware also provides an ergonomically angled handle for a comfortable grip away from direct heat. The pan can be safely used on any stovetop, including induction, and in the oven or under the broiler at any oven temperature. Beautiful enough for the table yet durable enough to outlive its lifetime limited warranty, the pan should be hand washed for best results.
Product Description
Create the best crepes as a main dish or dessert with the Le Creuset enameled cast iron 10 2/3 Inch Crepe Pan. The crepe pan has a shallow rim to make perfectly round crepes every time and the handle is angled to perform the perfect flip. Includes wooden spreader. Enameled cast iron is perfect for low heat cooking and retains heat better than any material, including stainless steel and aluminum. All Le Creuset products are enameled on the inside and out, including the black matte finish. No seasoning is required and it will not react to acidic foods
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Most Helpful Customer Reviews
32 of 34 people found the following review helpful:
5.0 out of 5 stars
A Great, Authentic Crepe Pan,
By The Breton of L.A. (Los Angeles, CA USA) - See all my reviews
This review is from: Le Creuset Enameled Cast-Iron 10-2/3-Inch Crepe Pan, Cobalt (Kitchen)
I am extremely pleased with the Le Creuset Crepe Pan. Readers should know this is a fairly authentic pan that would be found in Brittany, France where crepes originated. It is cast iron, without any non-stick coatings -- but a little bit of seasoning with oil just before use is perfect for the crepes not to stick. And, with this style of crepe pan you need to use a rake-type spreader (un rateau) that you see used in most French creperies -- this is not the type of crepe pan that you tilt to spread the batter. Also, it is important to get the pan fairly hot -- but what is great about cast iron is the even distribution of the heat. This is the way crepes should be made and was the way my Breton grandmother made them.
16 of 16 people found the following review helpful:
5.0 out of 5 stars
Easy to use even for a beginner,
By
This review is from: Le Creuset Enameled Cast-Iron 10-2/3-Inch Crepe Pan, Cobalt (Kitchen)
I just used this crepe pan for the first time and it worked wonderfully. If you follow the directions it's pretty easy to get the pan not to stick. Spread vegetable oil on the pan (I did it using a pastry brush) while heating it for first time. Let the pan get up to a proper heat before adding batter by heating the pan for about three minutes on medium heat with just the vegetable oil on it. After removing each crepe from the pan spread a little more vegetable oil on the pan before adding more batter and it shouldn't ever stick. I've never used a crepe pan before but have watched them being made using similar tools many times. It takes a little practice to get used to using the rateau, the spreading device, but after some practice I started producing some pretty nice looking crepes. It's pretty hard to explain how to use the rateau in words, but don't try to spread the batter from the center to the outside by pulling it towards the edge of the pan from the center, instead move the batter around the pan in a circle and the batter will move to the edge of the pan. Let the batter heat for two or three seconds before trying to spread the batter or the crepe will break. A wooden crepe spatula is really indispensable for flipping and removing the crepes. I really enjoyed using this pan this morning and can't wait to give it another try soon.
17 of 21 people found the following review helpful:
5.0 out of 5 stars
excellent with correct heat and seasoning,
By Anonyme (Seattle, WA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Le Creuset Enameled Cast-Iron 10-2/3-Inch Crepe Pan, Cobalt (Kitchen)
Crepe Pan (Cobalt Blue) - Le Creuset
I wanted to add another positive review of this pan, which is heavy cast iron, with a special surface that requires some seasoning before using, though not as much as plain cast iron. I first used mine without seasoning and did have trouble with the crepes not releasing, but after seasoning with hot peanut oil just to the smoking point (as for regular steel or cast iron seasoning) and cooking with the correct heat and wiping in between crepes with a slightly greased cloth, it worked perfectly. As another reviewer noted, this is a traditional Breton method and a very nice rozell (rateau) is included for spreading the batter. You can get a nice authentic long wooden spanell (spatula) from Sur la Table for a few dollars. It does come with a helpful pamphlet by Le Creuset. For practically everything you want to know about crepes, you can obtain Le Livre des Crepes by Catherine Merdy-Gouasdoué from amazon.fr, which is a virtual maîtrise on the subject of crêpes and well illustrated with an exhaustive text (only in French, though).
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