[Sca-cooks] crepes

Stefan li Rous StefanliRous at austin.rr.com
Mon Sep 20 09:58:20 PDT 2010

On Sep 20, 2010, at 7:50 AM, Claire Clarke wrote:

<<< Nah. The batter should be runny enough that you can swirl it around in the
pan after you pour it in by gently tipping the pan. There's a little bit of
a knack to it. I guess if you don't have a crepe pan (or just a plain old
frying pan) you'd need a spreader. >>>

To which Adamantius replied:
<<< I think the differing views on this subject are just one of approach/background. Using a spreader is not a classic cooking technique, but it is apparently one commonly used for mass production. I suspect that the logical divider is akin to, how much of your day is spent actually making crepes? >>>

Another difference on whether a spreader is used or not, may be on whether you can move the griddle or skillet or not.

On the food truck show I mentioned, it looked like they were using several flat plates as griddles and, unlike a skillet, they could not lift, tilt or rotate the griddle to spread out the batter. So that might necessitate the use of a spreader.

I can also see where having an omelet pan with sides that curve into the bottom, rather than meeting at a sharp corner, would make frying a crepe easier than in a skillet.

Is there a difference between a crepe pan and an omelet pan? And if so, how do they differ?

Adamantius, were you using a skillet or pan that you could pick up? or were you cooking your crepes on a flat, fixed griddle?  I'm not sure which would be traditional.

I can remember learning to cook pancakes in the Boy Scouts and learning to flip them without using any instrument other than the skillet. A bit of knack to that. Do it wrong and your pancake ends up in the fire. Or sticks. Or ends up in pieces.


THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
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