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carbon steel, Crepes, De Buyer, recipes

French Crepes with the De Buyer Crepe Pan

David Kahn |

Have you ever tried to make crepes in a normal frypan? Their delicate nature and the high sides of a frypan are often a recipe for disaster. The inability to get the spatula under the edge and the fact that you normally end up coating the sides in the mixture make it very tricky. That’s why you need a crepe pan. We are loving our De Buyer carbon steel crepe pan. It works on induction, is super light and sleek and helps you to perfect your crepe game. As it’s made of carbon steel it isn’t ready to go as soon as it arrives at your home, it needs to be seasoned. You can read all about seasoning carbon steel here. Once seasoned though, this pan will give amazing results. The non-stick surface (that you create) is the perfect way to get thin, crispy, super yummy crepes that will take you on a journey to Paris. Crepes are traditionally thin and crispy around the edges. The way to achieve that is to ensure you don’t overfill your pan. No more than a ¼ cup of batter is used at a time and it’s super important to roll the batter around the bottom of the pan to ensure it is evenly covering the base of the pan. If you have a paddle, you can spread the batter with that, otherwise, it’s simple to do by quickly moving the batter around in the pan. As this recipe contains butter, there isn’t any need to swill extra butter around the pan, but it does help to spray lightly with coconut oil to ensure the surface is super non-stick. If you don’t like coconut oil, a light spread of any flavourless oil will help the surface. You don’t need a mixer for these crepes, a whisk and large mixing bowl will do the trick, so it’s a good recipe to involve the whole family in. Serve them with simple lemon and sugar as I’ve done, or make them more filling with ricotta, honey and berries, what you do with them after cooking is entirely up to you. I’m sure they’ll all be gobbled up super quick! Just rinse the pan with some dishwashing detergent and water when you’re done and dry it immediately. A light spray of oil on the surface before putting it away will help to retain the non-stick patina on the surface. Your De buyer pan will be a loyal 'Crepier' for many years to come! If you want to double the batch and freeze them, freeze flat on an oven tray and when solid place into a container. To view the entire range of commercial grade De Buyer cookware, made in France and used and loved within the hospitality industry click here

French style sweet crepes (makes 12)

  • 2 eggs, lightly whisked
  • ½ cup milk
  • ½ cup water
  • 1 teaspoon vanilla extract
  • 1 tbps caster sugar
  • 2 tbsps butter melted
  • 1 cup plain flour, sifted
Combine the eggs, milk, sugar, vanilla and water in a large mixing bowl. Beat until smooth, then incorporate the flour into the mixture, whisking as you go. Whisk until all lumps are gone and everything is well mixed. Preheat your pan to medium heat and spray with oil. Pour no more than ¼ cup batter into the base of the hot pan and quickly turn the pan to spread the mixture evenly across the base of the pan. Lift the edge after about one minute to check the doneness with a spatula. When golden, flip over. (if you’re more coordinated than me you can do this with a flick of the wrist with the pan) Cook 1 minute more then serve. About the author: Kylie blogs about kids and family foods at Kidgredients, she loves cooking family friendly meals that everyone will enjoy and has a passion for making family favourites that are healthy, fun and delicious.

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