The 7 Best Crepe Makers
7. CucinaPro 1447
- built-in cord storage in base
- fast and consistent heating
- plastic construction feels cheap
|Rating||4.5 / 5.0|
6. Waring Commercial WSC160X
- sturdy stainless steel base
- includes a spreader and spatula
- considerably expensive
|Rating||3.8 / 5.0|
5. G&M Kitchen Essentials
- also works as a countertop griddle
- compact design for easy storage
- a bit slow to heat up
|Brand||G&M Kitchen Essentials|
|Rating||4.0 / 5.0|
4. Cuisinart CPP-200
- adjustable timer dial
- plates are dishwasher safe
- heat isn't always evenly distributed
|Rating||4.0 / 5.0|
3. Epica Electric 12-Inch
- handy temperature control dial
- consistently even heat distribution
- backed by a 3-year warranty
|Rating||4.6 / 5.0|
2. Morning Star 250
- 13-inch aluminum cooking surface
- comes with sweet and savory recipes
- sleek professional-looking design
|Rating||4.7 / 5.0|
1. CucinaPro 1448
- five different temperature settings
- sturdy 12-inch aluminum plate
- rubber feet for stability
|Rating||4.6 / 5.0|
It's Easier Than You Think
I used to be intimidated by crepes. I don't mean that I shrank from their presence or had bazaar Freudian nightmares about them. Oedipus and crepes, as far as I know, have nothing to do with one another.
I mean that I used to be intimidated by the prospect of making my own crepes. They're just so good, and you can fill them with anything! But they also seemed fragile to me, and I've never even particularly adept at making pancakes, which are much more forgiving.
Little did I know that there were machines like these that are so easy to use, and that within a few tries the technique would become second nature.
When you buy a crepe maker, it's a lot like buying an electric frying pan (there are gas versions, but they really aren't that necessary). The only real difference between the crepe maker and the electric frying pan is the depth of the cooking surface.
Electric frying pans tend to be deep and, well, pan-shaped, where crepe makers are relatively flat. That flatness makes flipping those paper thin crepes much easier.
Both items heat a simple cooking surface–either cast iron or nonstick aluminum–to your desired temperature. From there, it's all a matter of what you put on it and how long you cook it.
Personally, I'd recommend the cast iron if you can afford it, as non-stick surfaces are more likely to degrade over time and begin to stick. As long as you keep your cast iron plate properly seasoned (periodically rubbed down with oil), it should last you your whole life.
The Perfect Crepe Station
For all I know, you're about to become the world's best loved maker of crepes. The mayor of Paris (does Paris have a mayor?) will give you the keys to the city, and the French government will build you an apartment at the top of the Eiffel Tower. Or, maybe, you just want to make a couple crepes on a lazy Sunday morning.
Whatever your ambitions on the European continent, starting with the right crepe maker is paramount. Knowing what you actually want to do with it is even more so.
Let's start at the beginning, though. Have you ever had a crepe? I know it's ridiculous to ask, but you may not have. If not, go out and try one. I'll wait...
Good right? I know. What'd you get in it? You know, what? It doesn't matter. Now that you know without a doubt that you need this machine, we can talk turkey.
Are you a heavy eater with dreams of the perfect giant crepe like you'd get on the streets of France? For that level of authenticity there's no choice but our number one. It's a full 16" of cast iron perfection.
Of course, if you can handle a little less crepe per serving, those 12" models will do the trick.
Or, if you're into the easiest crepes imaginable, and size doesn't matter to you, the smaller 7.5" quick crepe makers are the way for you.
Take a minute and think about your cooking habits with other foods. Translate that level of enthusiasm and hunger to your crepe creation, and the unit for you will become clear.
Earth Laughs In Flours
When buckwheat flour came to Europe from the east in the 12th century, the crepe was born. The buckwheat itself was cultivated with great success in the northwestern region of France known as Brittany.
The crepes in those days were tougher and generally less common, and they were cooked on large iron plates over wood fires. As the price of white flour plummeted in the early 20th century, the crepe gained tremendous popularity throughout the classes, though the cooking methods remained much the same.
With the development of electric cookware in the middle of the 20th century, crepe making became easier and even more widespread. The past couple of decades have seen a drastic increase in crepe consumption in American urban centers, as the sweet treats have become a kind of bourgeois delicacy among the middle class.
As more American cafes and restaurants offer crepe options, the prices of such dishes rise and rise, which is all the more reason to invest in a maker of your own.