12″ Griddle & Crepe Maker, Non-Stick Electric Crepe Pan w Batter Spreader & Recipe Guide- Dual Use for Blintzes Eggs Pancakes, Portable, Adjustable Temperature Settings – Holiday Breakfast or Dessert

Great product. Have made crepes for years using various pans. We put off buying a crepe machine for years. We decided to buy dedicated crepe maker after our most recent trip to France. In Brittany they use a batter using ble noir (black wheat), what we call buckwheat, which isn’t wheat all but is a relative of rhubarb. Sometimes we use all purpose flour, sometimes buckwheat, and sometimes a mixture. Each to his own.The spreader that is included is easier to use than the flat faced ones that are more common in France. The round bar slips around better and doesn’t get stuck in the fresh batter during spreading. A light touch is best, as is going in only one direction while spreading the batter to the edge of the surface. We have found 1/2 cup of batter to be perfect. The thickness of the batter requires slight adjustments each time depending on humidity, dryness of the flour, etc. Sometimes rubbing with butter between crepes helps. We find that a little vegetable oil in the batter helps prevent the crepes from sticking. A friend just brought us a thin wooden spatula that can’t scratch the surface. We use about half or a little more of the flour that the packaged recipe calls for. Don’t be afraid to experiment.We apply a thin coating of butter with a paper towel before the first batch. Most importantly, the machine heats up quickly, maintains its temperature, and is just a joy to work with. Our friends in France have somewhat larger, heavier duty models that cost 500 euros and up. Easy to clean. For the money this unit is AMAZING.Every time we have used this machine (probably 20 times so far, including parties), the results have been superb. We find that setting the temp just under 2.5 works best. Favorite fillings for breakfast: scrambled egg spread thin immediately after flipping the crepe, with shredded ementhaler/swiss/cheddar and paper thin ham or proscuitto. Maybe a little creme freche on top after folding and plating. For afternoon snacks we tend to prefer Nutella and chopped bananas or other fruits. Sprinkle with confectioner’s sugar….. YumNo complaints whatsoever.Addition Feb 10, 2012:I bought one for a neighbor for Christmas. We now use both ours and theirs together for crepe parties. THIN batter is critical, as is having enough egg in the batter to keep it strong. We use 4 eggs, 1/2 cup flour, 2 c 2% milk, just under 1/2 stick (just under 1/8 lb) of melted butter, vanilla to taste, 2 TBSP sugar, a dash of salt, whisked slowly to avoid as many bubbles as possible. Don’t leave any lumps. The whisking takes time if done slowly. You can use a beater on low, but then you have to wait longer for the bubbles to disappear. Stir it up between each crepe as the flour settles to the bottom of the mixing bowl. This as needed. Crepes can be very thin.Let the batter rest to get as many bubbles out as practical. All purpose flour can rest overnight, but still needs to be re-stirred with slow whisk before using to keep mixture smooth and thin. If it sits overnight in refrigerator, often must add more milk before cooking. If using buckwheat, use batter within an hour or so because buckwheat begins to ferment quickly once mixed.We set the first machine at 3.5 for getting a thin, crisp first side, with the second one set at 2.5-3 to do the second side a little more slowly to allow the cheese to melt and scrambled eggs to cook before the crepe burns. You will need to do your own experimenting. It is also cooler in order that the Nutella doesn’t overheat. Using two Cucinapros lets the cook get back to the party faster and lets everyone eat at more or less the same time instead of 3-4 minutes between servings.Our friends from France have brought over several of the thin wood spatulas. About 2 Euros (less than $3.00 vs the $16 that is charged here. They keep the units absolutely scratch-free and make turning the crepes super-easy.WE LOVE THESE UNITS. Absolutely NO complaints. Cleanup is super easy. We may get a second one for ourselves for convenience.The commercial units available overseas use 220 v power and have a cooking surface that is about 1 cm thick. It loses no temperaure when the batter is put on. It also costs about ten times what a Cucinapro costs.The Cucinapro seems to have changed its name to Breville. If that is correct, the same comments should apply.

Great product. Have made crepes for years using various pans. We put off buying a crepe machine for years. We decided to buy dedicated crepe maker after our most recent trip to France. In Brittany they use a batter using ble noir (black wheat), what we call buckwheat, which isn’t wheat all but is a relative of rhubarb. Sometimes we use all purpose flour, sometimes buckwheat, and sometimes a mixture. Each to his own.The spreader that is included is easier to use than the flat faced ones that are more common in France. The round bar slips around better and doesn’t get stuck in the fresh batter during spreading. A light touch is best, as is going in only one direction while spreading the batter to the edge of the surface. We have found 1/2 cup of batter to be perfect. The thickness of the batter requires slight adjustments each time depending on humidity, dryness of the flour, etc. Sometimes rubbing with butter between crepes helps. We find that a little vegetable oil in the batter helps prevent the crepes from sticking. A friend just brought us a thin wooden spatula that can’t scratch the surface. We use about half or a little more of the flour that the packaged recipe calls for. Don’t be afraid to experiment.We apply a thin coating of butter with a paper towel before the first batch. Most importantly, the machine heats up quickly, maintains its temperature, and is just a joy to work with. Our friends in France have somewhat larger, heavier duty models that cost 500 euros and up. Easy to clean. For the money this unit is AMAZING.Every time we have used this machine (probably 20 times so far, including parties), the results have been superb. We find that setting the temp just under 2.5 works best. Favorite fillings for breakfast: scrambled egg spread thin immediately after flipping the crepe, with shredded ementhaler/swiss/cheddar and paper thin ham or proscuitto. Maybe a little creme freche on top after folding and plating. For afternoon snacks we tend to prefer Nutella and chopped bananas or other fruits. Sprinkle with confectioner’s sugar….. YumNo complaints whatsoever.Addition Feb 10, 2012:I bought one for a neighbor for Christmas. We now use both ours and theirs together for crepe parties. THIN batter is critical, as is having enough egg in the batter to keep it strong. We use 4 eggs, 1/2 cup flour, 2 c 2% milk, just under 1/2 stick (just under 1/8 lb) of melted butter, vanilla to taste, 2 TBSP sugar, a dash of salt, whisked slowly to avoid as many bubbles as possible. Don’t leave any lumps. The whisking takes time if done slowly. You can use a beater on low, but then you have to wait longer for the bubbles to disappear. Stir it up between each crepe as the flour settles to the bottom of the mixing bowl. This as needed. Crepes can be very thin.Let the batter rest to get as many bubbles out as practical. All purpose flour can rest overnight, but still needs to be re-stirred with slow whisk before using to keep mixture smooth and thin. If it sits overnight in refrigerator, often must add more milk before cooking. If using buckwheat, use batter within an hour or so because buckwheat begins to ferment quickly once mixed.We set the first machine at 3.5 for getting a thin, crisp first side, with the second one set at 2.5-3 to do the second side a little more slowly to allow the cheese to melt and scrambled eggs to cook before the crepe burns. You will need to do your own experimenting. It is also cooler in order that the Nutella doesn’t overheat. Using two Cucinapros lets the cook get back to the party faster and lets everyone eat at more or less the same time instead of 3-4 minutes between servings.Our friends from France have brought over several of the thin wood spatulas. About 2 Euros (less than $3.00 vs the $16 that is charged here. They keep the units absolutely scratch-free and make turning the crepes super-easy.WE LOVE THESE UNITS. Absolutely NO complaints. Cleanup is super easy. We may get a second one for ourselves for convenience.The commercial units available overseas use 220 v power and have a cooking surface that is about 1 cm thick. It loses no temperaure when the batter is put on. It also costs about ten times what a Cucinapro costs.The Cucinapro seems to have changed its name to Breville. If that is correct, the same comments should apply.

We bought this crepe griddle and are very pleased. It’s easy. After 5 weeks in France, my husband and I were highly interested in continuing our access to warm, fresh crepes. We bought this crepe griddle and are very pleased. It’s easy, heats evenly, and makes consistently great crepes. Below, you will find some advice I have to offer, based on our experience; I believe the suggestions may also answer some questions you have about the griddle itself.1. The Spreader Tool – yes, they use these at all the crepe stands we went to up and down southern France. We use ours. The trick is to let it float, let it twirl in your fingers, with a flexible wrist, as you make the circle to spread the batter. (Sounds like a bigger deal than it is, but it helps.)2. Heat – Keep it just under the 2 setting, at least at first. So far I keep it at 2.3. Butter – Use a paper towel to spread a bit of butter before making EACH crepe. It works and tastes much better than the spray, Too much and the crepes will float and not spread well. That’s why the paper towel.4. “Brown Butter” (See recipe book comments below) – Don’t bother with it, as putting the butter on the griddle, will give it a bit of browning flavor without the fuss and over-the-top taste.5. Batter – Many suggest keeping the batter in the fridge overnight before making the crepes. In her cook book, Martha Holmberg explains that this allows the flour to fully hydrate. It’s one of those “kitchen science” things, and I agree it makes a difference. I DO use a blender as Holmberg suggests, and this works well, though I believe letting the batter then “rest” in the fridge, is essential.6. Crepe Book – We bought the Martha Holmberg book called “Crepes – 50 Savory and Sweet Recipes.” Important: Read all of Martha’s commentary (her commentary is relaxed and useful), including that with the batter section. Don’t just dive into the ingredients list. We have made her “Versatile Crepe” and her “Buckwheat Crepe.” I add a few tablespoons of sugar to the Versatile crepe, and (very important to me) some vanilla extract, when making this crepe for fruit, preserves, or even eating plain. This is the taste we had at the “sweet” Crepe stands in France.7. Buckwheat (works well for savory fillings) – As you’ll see in Martha’s book, buckwheat is not wheat at all, so it does not have a grainy or gritty texture – plus, it is mixed with some regular flower. It was the perfect match for the ham and cheese (we used her optional suggestion of Smoked Gouda) crepes. Don’t shy away from the walnuts, capers and “topping.” (I know there is a better culinary term, but you get the idea). The capers, walnuts and topping, really “made” the crepes. I substituted sour cream for creme fraiche, and stayed with the Dijon mustard. I also added a bit more sour cream than called for (to taste), so the mustard did not take over. I was happy with this. For the topping, you’ll multiply the measures listed, by the number of crepes you are making.8. Guests and Warming – Because we were making crepes for guests, I made the almost all the crepes in advance. I say almost, because I saved enough to demonstrate one, and let our friends each make one. It was fun. Then I put the filling inside, and warmed the crepes in the oven. I put the “topping” on the table, and let people try to taste – everybody liked it.Calories – Think about this: Each crepe, which is quite large, uses only 1/3 cup batter, and 50% of that is milk and eggs. (I do use whole milk). Each guest ate two crepes – one sweet and one savory, with filling, and we were stuffed!Good luck, enjoy!

4 stars!!! Yummy crepe. Got this for my mom for Christmas, and she absolutely loves it!! It comes with the actual crepe maker, the wooden utensil, and a little instruction booklet that has recipes for crepes in it. It came in about 5 days ago and we’ve already used it twice. Let me tell y’all about our experience. I used a different recipe than what was given because the amount was simply way too much for only three or four people. I wish it could have a measuring tool or something that would tell us how much batter we should pour onto the griddle. Sometimes I poured too much and when I would thin it out with the wooden utensil, it would drip over the side. But once we make crepe enough we’ll figure out exactly what should work (about 1/2-3/4 cup of batter is what worked for us). The wooden utensil works very well!! It seems to be made of low-quality wood and I could see it breaking once it’s used and washed enough. But it works!! The reason I gave this four stars is because there should be one more utensil included for flipping the crepe. It’s pretty hard flipping it and I’ve been using two huge spatulas to help flip it (it’s a very comical sight). Bake the crepe at level 4 at first then 3 later on when it’s hot.All in all: pro: griddle, nonstick surface, heat con: batter tends to overflow, wooden utensil appears flimsyI hope this helps y’all! I would definitely recommend!!

Unfortunately, I am unable to review the product as I had to return it due to incompatible voltage. However, customer service dealing with my query was of the highest quality. Thank you.

Easy, missing a key element, but still awesome. I have made crepes every Saturday (except maybe a dozen for vacations and such) with this thing for the last 11 years. Today, it wouldn’t turn on.. but it was still great till then: nonstick still was great, crepes were perfect, etc. I ordered another one.One thing that was a game changer was the right flipper. I got a bamboo set with a spreader and a flipper thing (hate to call it a spatula.. a paddle? A stick? Don’t know the best name for it, but it’s not shaped like a pancake turner type spatula, nor at all like a rubber spatula, so… I’ll call it a crepe oar).And I use a blender crepe recipe, ghee instead of melted butter, mix it in my blender jar that has measurements on it for the milk, weigh the flour: so at the end, I have one measuring spoon, one blender jar, and a batter spreader to wash, and awesome crepes my family misses when we’re away from home. Tip: get the spreader wet before you spread, or it’s a pain to clean after.So I give this a 5 for durability, 4.2 for ease of use without the crepe oar, 5 for ease of use with. Google iheartnaptime crepe for an awesome recipe (and follow directions better than me… all crepe recipes say to let the batter rest, but I never do… well, the five minutes it takes the pan to heat up, but maybe my crepes would be more awesome if I planned better lol).So… get this pan! Make your own family Saturday crepe tradition… they’re easy, delicious, and since it’s basically milk, eggs, and flour, not too bad for you. My kids like powdered sugar in them, spouse likes bananas and Nutella, and I sometimes put strawberries and whipped cream in them.It’s easy to clean, I just wipe it with a damp cloth.But definitely get the crepe oar. Getting a regular spatula under them was way more frustrating than I thought possible, torn crepes were the norm, I almost bailed. The crepe oar REALLY helped my non-culinarily-talented self use this thing well.

I am delighted to share my exceptional experience with the Griddle & Crepe Maker that I purchased five years ago, and now, for the second time. This versatile appliance has consistently exceeded my expectations, proving its durability and functionality. The non-stick electric crepe pan not only effortlessly creates flawless crepes, but also offers the convenience of making blintzes, eggs, pancakes, and even East African injera.The inclusion of a batter spreader and a comprehensive recipe guide has truly elevated my culinary journey. The batter spreader ensures an even distribution of batter, resulting in perfectly thin and luscious crepes every time. The recipe guide is a treasure trove of inspiration, helping me explore various cuisines and experiment with diverse dishes, including the delightful East African injera.What sets this Griddle & Crepe Maker apart is its dual-use design, catering to both sweet and savory cravings. The consistent non-stick surface has stood the test of time, making both cooking and cleaning a breeze. Its sleek and compact design allows for easy storage, a feature I truly appreciate in my kitchen.Having used this appliance for half a decade, I can confidently attest to its reliability and enduring quality. This second purchase only reaffirms my trust in its performance. If you’re seeking a versatile, reliable, and long-lasting crepe maker that goes beyond boundaries, I wholeheartedly recommend the Griddle & Crepe Maker with its exceptional features, batter spreader, and recipe guide. It’s truly a culinary investment that brings joy and deliciousness to your kitchen.

What the Crepe. This product is amazing for breakfast and as a late night snack. The self regulating heat feature is awesome I haven’t had a burnt crepe or complaint yet. The only down fall is that it cooks one at a time. I will for sure buy another one in the next week or so.

Absolutily love it, very much recommend it

Long lasting, reliable crepe maker. I purchased this crepe maker five years ago and it still works perfectly. It is so easy to use, and the crepes never stick, it’s also good for Swedish pancakes. I like it so much, just bought it for my granddaughter. It’s a little more expensive, but the durability and reliability make it an excellent choice.