When it comes to crepe spreaders, wooden options are the most popular, so I’ve included a wide selection on this list.

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. How do I know the crepe is ready to be flipped: Usually, looking at the edges is a good indication. They will start to crisp and lift up. You could also see some air bubbles in the middle of the crepes. When in doubt, simply lift up a side and look at the colour. It should be golden, but not too dark in colour. Stainless steel crepe spreaders are much easier to clean since you can just pop them right in the dishwasher or soak them in the sink. They won’t rust, and they won’t get warped from being soaked or getting wet. Cover the bowl with plastic wrap and place in the fridge to rest for at least one hour - preferably overnight. It is important to let the mixture rest as it will allow for the flour to hydrate properly and develop more flavours. If you have decided on a wooden crepe spreader, then you want to make sure that it is made from cookware-grade wood. This means that it won’t damage your pots or pans, so you can feel confident in the quality.TIP:I always pour on the crepe batter using a measuring cup, so I end up with consistently-sized crepes. I use just under ¼ cup of batter for a 12-inch pan. Pouring crepe batter from the tip of a scoop shaped measuring cupwill give you more control. Crepe Spatula = Spatule / Spanell: Traditionally made of wood, this accessory allows you to peel off the edges of the crepe before flipping it over, without burning your fingers. If you don’t have one, you can use an icing spatula or fish spatula. There are different shapes, the first one is sharp, and it helps to lift the creep, but makes it easy to break it. The second one has a rounded edge, therefore, it is difficult to damage the crepe, but hard to lift it.

Creperie Gourlan: located in a small town called Plonevez-Porzay. (Finistère department of Brittany in north-western France.) Faire la crêpe au soleil:“To do the crepe in the sun.” This cute expression means to lie in the sun and tan. These options might be perfect for you if you don’t have a specific crepe pan and want to make sure you have a spreader that works. Stainless Steel Or Wood 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 4: Add the whisked Eggs (they will incorporate more easily if whisked separately first) and mix well to combine. The batter is lumpy: Try to whisk vigorously to break down the lumps. If some lumps still remain, simply use an Immersion Blender. Wood can be a great option if you want to make sure that you don’t damage your frying or crepe pans during the cooking process. I had to do a little sleuthing to figure this one out. But I think I found two of the oldest creperies in France, both located in France’s Brittany region.

Most wooden options will come with a smoothing cloth to help keep the edges smooth and easy to spread your batter. There are a few options on this list that include 2 or 3 different sized crepe spreaders for not much of a price difference than just buying one spreader. In conclusion, using a crepe pan and spreader is not as difficult as it may seem. With a little practice and patience, you’ll be flipping perfect crepes in no time! Photo 3: Whisk to combine the liquid and dry ingredients. You will get a rather stiff batter, it's normal. Let’s explore some of the many fascinating crepe facts you didn’t know you wanted to learn. Who invented crêpes? Or where do crêpes come from?

What is the Difference Between Crepes and Pancakes?

Caster Sugar: or fine white sugar. The quantity of sugar can be adjusted to suit your taste if you want sweeter pancakes. As the edges begin to brown, it’s time to flip! Cooking techniques vary depending on personal preference and recipe variations. Some like their crepes lightly golden while others prefer them crispy and browned. To achieve your desired texture, adjust the heat accordingly and monitor closely while cooking. Remember to flip only once for optimal results. Cook the crepe for 2 minutes or until lightly browned, then flip and cook for an additional 1-2 minutes or until cooked through. Alternatively, make dessert crepes and spread on some Nutella and serve it with bananas or strawberries, and whipped cream. Personally, I think simple and basic is a splendid way to enjoy this classic French crepe recipe. Just like how these crepes are so easy and straightforward to make, likewise, I keep the toppings very simple with this breakfast crepe.

La Chandeleur is precisely 40 days after Christmas, which also happens to be Groundhog Day. You can read about La Chandeleur here.

This recipe takes all of the fear and mystery out of these delicate crepes. They will soon become a favorite on your menu and used as a base for many delicious additions of sauce, cheese, meat, and berries.