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


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Authentic French-inspired crepe pan made of enameled cast iron for even heating
  • Colorful, long-lasting enamel exterior; durable, satin black enamel interior (no seasoning required)
  • Ergonomically angled handle for a comfortable grip away from direct heat
  • Hand washing recommended; suitable for all stovetops; safe at any oven temperature
  • Measures approximately 10-2/3 by 15 by 2-1/2 inches; limited lifetime warranty

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Product Details

  • Product Dimensions: 12.8 x 15.4 x 2.8 inches
  • Shipping Weight: 6 pounds
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000N4Y8VK
  • Item model number: L2036-2730
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #149,855 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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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

Customer Questions & Answers

Customer Reviews

4.4 out of 5 stars
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See all 23 customer reviews
It is a wonderful crepe maker both for sweet and savory.
ComedyTragedy
Also, it is important to get the pan fairly hot -- but what is great about cast iron is the even distribution of the heat.
The Breton of L.A.
I am glad to say that the Le Creuset is the best one of the bunch that I have experienced.
J. Hansson

Most Helpful Customer Reviews

36 of 38 people found the following review helpful By The Breton of L.A. on November 25, 2007
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.
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21 of 21 people found the following review helpful By Louis Dennig on January 13, 2008
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.
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17 of 21 people found the following review helpful By Anonyme on January 7, 2008
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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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5 of 5 people found the following review helpful By DosLady on September 4, 2009
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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.
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6 of 7 people found the following review helpful By Sharon A. Gadonniex on October 7, 2010
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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!
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4 of 4 people found the following review helpful By AKN TOP 500 REVIEWER on December 31, 2010
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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.
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