Customer Reviews

Le Creuset Enameled Cast-Iron 10-2/3-Inch Crepe Pan, Cobalt

5 star:		(17)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(3)

 

 

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.

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.

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).

I purchased the Le Creuset Cast Iron Crepe Pan with the idea of multiple purposes, besides making crepes. Warming tortillas or making quesadillas, making grilled cheese sandwiches or pancakes to name a few. The cast iron pan is about 1/2 inch thick so it is not too heavy. The upward curve of the handle is nice when carrying the pan to serve your food.

The accompanying pamphlet has instructions on Care & Use of the pan, along with some crepes receipes and fillings.

I love this pan. I have never made crepes, because I had always thought they were difficult to make. I bought this pan to make quesadillas and grilled cheese sandwiches which it is great for. However I tried the crepe recipe and they were so easy to make in this pan and they turned out fantastic, so I have now made them several times. I have had no problems with anything sticking in this pan. I always heat it up before using, add cooking spray, wash by hand - results are perfect.

I bought this crepe pan as an upgrade after using a teflon coated pan for a few years. This pan is a bit more difficult to get the hang of than my other pan - as other reviewers have noted, the correct temperature and a tiny bit of oil/butter are critical to keeping crepes from sticking. However, once I got the hang of it, the results were *much* better than with my previous pan. I actually did a side-by-side with both pans, with the same batter, and the results from this pan were much closer to crepes I've had in France. My old pan's crepes were softer and not as crisp as the ones from this pan. I would not recommend this pan to a beginner, but if you have a decent crepe making technique (i.e., you know the temp to use, and know when the crepe is ready to flip) you will get noticeably better results with this pan than with a non-cast iron one. I absolutely *love* it and will never ever return to the old pan. In fact, I just gave away the old pan!

I just finished feasting on delicious strawberry crepes topped with whipped cream.
It was easy and fun making them. As long as you wipe the pan with oil in between
each crepe they don't stick at all. Don't wipe it, they do.
This pan is pretty but heavy. I hope to get a lot of use out of it for other purposes.
Looks like it will hold up well forever.
No need for a separate crepe cookbook, there are a few basic crepe recipes included with the pan. You can improvise from that with a bit of imagination.
Can't wait to make seafood crepes next, shrimp and scallops topped with cheese sauce.
Paper thin, perfectly browned delicious crepes every time. It's not rocket science, if I can do it anyone can.
Edit: I had this on high heat for about fifteen minutes and the pan is now slightly
elevated in the center! No longer perfectly flat. Now my crepe batter rolls out to the
edges of the pan. Do not put high heat on this.

This colorful crepe pan is larger than usual. The included wooden tool helps spread the batter to make a nice thin crepe. The heavy metal makes for consistant browning. It is also useful for tortillias, due to the short sides, which make for east turning.

This pan is a great pan for making crepes/pancakes. Crepea is one of my favorite dishes so I have several brands of pans, including the mauviel copper crepe pan, which costs about twice as much or more. I am glad to say that the Le Creuset is the best one of the bunch that I have experienced. It dissipates heat evenly, it is non-stick (as some people already said, never use soap for cleaning and put melted butter in the batter), and it really easy to clean. The low edges make it easy to use a lot of different types of tools to flip the crepe, whether you prefer a normal spatula or the dedicated crepe spatulas.

This is a good sized crepe pan, but I wish that Le Creuset would make a 12inch or so crepe pan (but the larger the pan, the more important it is that you have a good batter and know how to make crepes in order to avoid them breaking up when you are flipping them).
Similarly, it would be nice to also have small crepe pan when you are making much small and very thin crepes for, e.g., crepe suzette (but it can be done in this pan too).

This is a beautiful crepe pan. I made crepes since 1982 and finally found something that comes close to a professional crepe hotplate without having to have a commercial setup at home. The pan heats evenly and very quickly. The outside is enameled, reducing the risk to scratch your glass cook top.

I bought this for my new induction cook top and it works great, I use level 6 (of 9), wait for a few minutes, wipe the surface with a paper towel that I soaked a little with vegetable oil, pour on the batter (the pan comes with a recipe) and get hungry. It takes a little practice to use the wooden rake and it helps if the pan is not too hot (experiment with your settings, level 5 of 9 may be enough).

As I found often, the first crepe is almost always sacrificial, meaning that it sticks to the pan and you have to scrape it off, with or without oil or priming. You can still eat it, it just won't look like a crepe. Starting with #2, crepes come out fine. For those people who complain about the pan making it stick consistently: back off on the temperature and perhaps put a little more melted butter in your batter!

See image for a flambe crepe suzette. Make yourself some breakfast (coffee, after-dinner, ...) treats!

I gave it only 4 stars, because the company should provide a cloth handle mitt, a $2 item, like you find it on a fajita pan sold here.

My favorite guilty pleasure: fill the crepe with slices of peach, fold closed, decorate with whipped cream, chocolate sirup swirls and slices almonds on top, flambe with your favorite fruity spirit drizzled around. Listen to Mike Rutherford's "Smallcreep's Day". Aah, France, circa 1980.

A very enjoyable product!

One additional use for this pan: I use it as a hot plate to heat up cookware that isn't magnetic and doesn't work on my induction oven, such as ceramic cookware (to melt the butter, for example), or copper cookware.