Le Creuset Enameled Cast-Iron 10 2/3 Inch Crepe Pan, Cobalt

Manufacturer : Le Creuset In Stock : 6 List Price: $135.00 Price: $89.95 You Save: $45.05 (33%) Quantity : 1 2 3 4 5 6

Features

• Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
• Requires no seasoning and will not discolor or rust
• Even heat distribution and heat retention
• Restaurant tested and proven to be the best in the industry, chefs use it everyday in thousands of restaurants world- wide.
• Safe to use in dishwasher

Product Description

Create the best crepes as a main dish or dessert with the Le Creuset enameled cast iron 10 2/3 Inch Crepe Pan. The crepe pan has a shallow rim to make perfectly round crepes every time and the handle is angled to perform the perfect flip. Includes wooden spreader. Enameled cast iron is perfect for low heat cooking and retains heat better than any material, including stainless steel and aluminum. All Le Creuset products are enameled on the inside and out, including the black matte finish. No seasoning is required and it will not react to acidic foods

Customer Reviews

Average Rating of 4.50 out of 8 reviews

Rating :
Great Gift - history-nut, Oct 26, 2009

I gave this to my daughter who has a large collectiun of Le Creuset cookware; she loves this one also


Rating :
Excellent pan - J. Hansson, Sep 22, 2009

This pan is a great pan for making crepes/pancakes. Crepea is one of my favorite dishes so I have several brands of pans, including the mauviel copper crepe pan, which costs about twice as much or more. I am glad to say that the Le Creuset is the best one of the bunch that I have experienced. It dissipates heat evenly, it is non-stick (as some people already said, never use soap for cleaning and put melted butter in the batter), and it really easy to clean. The low edges make it easy to use a lot of different types of tools to flip the crepe, whether you prefer a normal spatula or the dedicated crepe spatulas.

This is a good sized crepe pan, but I wish that Le Creuset would make a 12inch or so crepe pan (but the larger the pan, the more important it is that you have a good batter and know how to make crepes in order to avoid them breaking up when you are flipping them).
Similarly, it would be nice to also have small crepe pan when you are making much small and very thin crepes for, e.g., crepe suzette (but it can be done in this pan too).






Rating :
Crepe Pan has multi purposes - DosLady, Sep 04, 2009

I purchased the Le Creuset Cast Iron Crepe Pan with the idea of multiple purposes, besides making crepes. Warming tortillas or making quesadillas, making grilled cheese sandwiches or pancakes to name a few. The cast iron pan is about 1/2 inch thick so it is not too heavy. The upward curve of the handle is nice when carrying the pan to serve your food.

The accompanying pamphlet has instructions on Care & Use of the pan, along with some crepes receipes and fillings.


Rating :
Excellent crepe pan - Ekamenet, Jul 03, 2009

I used this crepe pan for the first time this morning after having used a regular cast iron 8-inch pan for a while and it was definitely a nice treat! The edges are very low making it easy to flip and the crepes are big enough to put in filling, etc. I would definitely recommend this for anyone who makes crepes regularly - I feel like a true professional now.


Rating :
Easy to use even for a beginner - Louis Dennig, Jan 13, 2008

I just used this crepe pan for the first time and it worked wonderfully. If you follow the directions it's pretty easy to get the pan not to stick. Spread vegetable oil on the pan (I did it using a pastry brush) while heating it for first time. Let the pan get up to a proper heat before adding batter by heating the pan for about three minutes on medium heat with just the vegetable oil on it. After removing each crepe from the pan spread a little more vegetable oil on the pan before adding more batter and it shouldn't ever stick. I've never used a crepe pan before but have watched them being made using similar tools many times. It takes a little practice to get used to using the rateau, the spreading device, but after some practice I started producing some pretty nice looking crepes. It's pretty hard to explain how to use the rateau in words, but don't try to spread the batter from the center to the outside by pulling it towards the edge of the pan from the center, instead move the batter around the pan in a circle and the batter will move to the edge of the pan. Let the batter heat for two or three seconds before trying to spread the batter or the crepe will break. A wooden crepe spatula is really indispensable for flipping and removing the crepes. I really enjoyed using this pan this morning and can't wait to give it another try soon.

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