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  • Nordic Ware  8-1/2-Inch French Crepe Pan
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Nordic Ware 8-1/2-Inch French Crepe Pan


Currently unavailable.
We don't know when or if this item will be back in stock.
  • Convex surface cooks crepes, blintzes quicker, easier than skillet
  • Heavy cast-aluminum with durable nonstick coating
  • Stay-cool hardwood handle
  • Simple to use; recipes and instructions included
  • 20-year warranty against defects

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Product Details

  • Product Dimensions: 15.8 x 8.6 x 2.1 inches
  • Shipping Weight: 2 pounds
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B00005NCX0
  • Item model number: 3440
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #713,457 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Product Description

Yes, you can make delicious, lacey, delicate crepes and blintzes at home. This cast aluminum crepe pan makes it very much within the scope of the average home cook. Not only is making them easy, this pan's inverted design makes the process super speedy too. In fact, you need only cook the crepe on one side so there's no tricky flipping involved. You'll soon find crepes to be your answer to any meal, especially one that needs to be on the table fast. Sweet or savory, rolled, folded or stacked, crepes are incredibly versatile.

Amazon.com

This upside-down pan cooks crepes and blintzes quicker and easier than a traditional skillet. Its convex cooking surface looks like the pan's bottom, but it's actually the top. Dipping the pan into crepe batter coats it uniformly. Inverting the pan over a gas or electric burner quickly cooks a paper-thin crepe, and the pan's nonstick surface releases the crepe easily. (Recipes and instructions are included.) Made of heavy cast aluminum, the pan heats evenly and holds heat exceptionally well so there's no down time between crepes waiting for the pan to reheat. The pan's handle is made of hardwood to stay cool crepe after crepe. The pan carries a 20-year warranty against defects. --Fred Brack

Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Allan Friedman on January 29, 2004
This gives you a great, small, very thin crepe, perfect for some dessert crepes or blintzi. I haven't tried it with rice crepes yet, but I imagine it would work very well for them. I don't understand the trouble other consumers had with this pan--it works fine with a sufficient amount of batter. It doesn't even require the 1-3 throwaway crepes to temper the pan.
A few limitations--you need a large amount of batter to fill a flat dipping dish, so small recipes won't work. Also, it can't make large dinner-size crepes, and doesn't work as well with more porous batters that you would want for crepes sale or anything flambe.
If you're a pro, go for a real pan. If you want to be able to crank out a bunch of tasty, thin crepes with very little effort, this pan is wonderful.
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33 of 38 people found the following review helpful By Marsha Kissen on June 19, 2003
My 96 year old mother said I made the best blintzes she ever tasted. This upside down crepe pan is fantastic. The crepes were paper thin and tender. The trick to making pefect crepes is to heat the pan on medium heat to the right temperature (water droplets will sizzle on the surface), spray pan with Pam and use just the right size dish for the batter to be picked up by the heated pan - I found a shallow aluminum pie pan worked best. Also, be sure to let the batter rest for one hour before cooking the crepes. [...]
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13 of 14 people found the following review helpful By karen0017 on December 9, 2003
We have never been able to get good crepes with this pan. If you dip the pan in the batter like they intend, the crepe basically cooks the moment you put the pan in, and then because it's nonstick, the (cooked) pieces fall off into the batter bowl. If you try to use a spoon of some sort to pour batter on the pan, it runs off. I recommend a non-stick, flat frying pan instead.
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6 of 6 people found the following review helpful By Fairfax Avenue on January 24, 2005
I make 3+ dozen blintzes at a time, several times a year. With the right recipes this pan is a workhorse. I turn over a potlid, pour in my batter and in less than half an hour a double recipe of my batter recipe is ready to fill. I'm working up an appitite just writing this. It did take a while to find the perfect recipe.
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