There are two main types of crepe spreaders: wood (typically beech wood) and stainless steel. Deciding on which you want can help narrow down your choices. I will separate them into wooden and stainless options below. Photo 11: Leave the crepe to cook on the other side for about a minute, or until it is very lightly golden. Without the circumflex above the letter “e,” it would be pronounced completely different in French.

Faire la crêpe au soleil:“To do the crepe in the sun.” This cute expression means to lie in the sun and tan. Cleaning your crepe pan is an important step in maintaining its quality and ensuring that it lasts for years to come.I love this easy crepe recipe because it's so basic and it's simple. But most importantly, this recipe makes delicious crepes. Made this recipe to surprise my relatives who love crepes and missed eating them after they returned to the US from Paris. Followed the recipe as indicated but added 1/3 of sugar and was generous with vanilla. They turned out FANTASTIC!!!

Next, rinse the pan under running water and use a soft sponge or brush to gently scrub away any remaining debris. Personally, I think simple and basic is best when you are trying to make a classic French crepe recipe. I love this basic mixture because it's so straightforward and easy.

Made of beech wood and seasoned with food-grade mineral oil for a smooth and safe finish, this set feels like a masterpiece. Spreaders have two sizes, 5” and 7”, which is convenient for small and large pans. If you have the right tools, making crepes is so easy. You wouldn't think about making waffles without a waffle maker, right? Spreaders have the following dimensions: 3.5”, 5”, and 7”, so it is easy to find one that fits perfectly with your loveliest crepe pan. While I find the best results when I allow the batter to chill for one hour, you can cook it immediately after making the batter. The results won't always be as nice and sometimes will cook a bit too fast. If making for the first time, I highly suggest following the recommended chill time. Why Are My Crepes Crispy? Once your batter has had time to rest in the fridge, it is finally time to cook them! Cooking them is probably the more 'technical' part of this recipe, as it takes a bit of training to get the perfect round and thin crepe. Using a Crêpe Pan

Place the Butter and Milk in a heat-proof bowl or jug and heat up in the microwave until the butter has melted. Set aside to cool down. According to a study conducted in 2016 by Statista, the most popular crepe toppings preferred by French people is a “crêpe au sucre,” which might surprise some people. Simply take a normal crepe, sprinkle granulated sugar on it, fold and eat. Sometimes, people squeeze some lemon juice over the sugar before folding and eating.When it comes to crepe spreaders, wooden options are the most popular, so I’ve included a wide selection on this list. The basics of crepes include eggs, flour, milk, butter, and flavoring like vanilla, cinnamon, or similar. This is the good thing about making crepes, you most likely already have the ingredients on hand in your home. A great tip is to cook your filling before adding it to the crepe so that it doesn’t make the batter too soggy.