6 pieces in 1 minute - Fastest and easiest pancake/crepe Maker （Recipes included）
The word pancake and crepe might not mean the same thing to everyone, though they are both made of flour, milk and eggs.
Basically pancakes are smaller and thicker with raising agent like baking power and crepes are bigger and thinner without baking soda, and usually stuffed with jam, fruit or nutella. Anyway, we LOVE both!
Whatever time of the day it is, there's always time for pancakes, crepes, maple syrup, lemons, blueberries, strawberries, chocolates, spinach, ham, cheese, ice-cream, cranberries and delicious smells all round!
It takes time and effort to make these lovely pancakes/crepes, but still you can become a pro in no time(with this magical pan)! This is the pan that every pancake/crepe lover should have! Buy here. Check the video below to see how it works:
1.No need to grease the pan - This pancake/cerep maker is non-sticky, you don't have to grease the pan over and over again, which is definitely much healthier.
2.No need to swirl the batter in the pan - Usually you need to quickly swirl the pan so the batter covers the entire bottom of the pan. And it should happen very fast since the batter will start to cook upon contact with the hot pan. With this pancake/crepe maker, you just put it in the batter for 1 second without worrying about filling too much batter, the batter will distribute perfectly even.
3.Much faster, 6 pieces 1 minute - Usually you need to shake the pan from time to time, until the crepe begins to bubble, the bottom is lightly browned and the batter looks set, about 1 minute. With this pancake/crepe maker, it takes only 10-15 seconds! It can save a loooot of time. You could spend more time enjoying your food!
4.Much easier procedure - This is probably what you usd to do: add butter and tilt the pan to coat the bottom; ladle batter into the pan and tilting and swirling; pour excess batter back into the bowl; cook until the edges are dry and separate slightly from the pan which takes 30 to 45 seconds; use a spatula and turn the crepe over and cook for just a few seconds; then cover with aluminum foil to keep warm. With this pan, none of the above procedures are necessary any more. You just dip the pan into the batter, wait for 10-15 seconds, transfer the crepe to a plate, repeat to make more pieces.
5.For family gathering and parties- Sometimes you might want to surprise your sweetie, or dinner party guests, with a stack of pretty crepes. You want to get those pancakes/crepes prepared ahead of times so that you can have a beer and chat with friends instead of getting trapped in the kitchen. But can pre-made pancakes/crepe still be delicious? With this pan, it takes only minutes to make lots of pieces, fresh and yummy!
1. Crepes with Berries and Ricotta
- 1 cup milk
- 1 egg
- 1/2 cup plus 1 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. canola oil
- 1/2 tsp. orange zest or 1 tsp. lemon zest
- 1 pint strawberries, hulled and quartered
- 1 pint blueberries
- 1 pint raspberries
- 1 1/2 tsp. fresh lemon juice
- 3 Tbs. granulated sugar, or to taste
- 1 cup whole-milk ricotta cheese
- 4 to 6 tsp. unsalted butter
- Confectioners' sugar for dusting
In a large bowl, combine the strawberries, blueberries, raspberries, lemon juice and 2 Tbs. of the granulated sugar, or to taste. In another bowl, combine the ricotta and the remaining 1 Tbs. granulated sugar. Set aside.
Dip the pan into the batter, wait for 10-15 seconds.(Instead of 1 to 2 minutes using traditional way). Flip the crepe over and transfer to a plate. Repeat to make more pieces.
Cover half of each crepe with the ricotta mixture and fold into quarters. Place 1 crepe on each individual plate. Top with the berries and dust with confectioners' sugar. Serve immediately.
2. Peaches & Cream Crepes
Juicy, nectar-sweet peaches are one of the joys of summertime eating. In this southern-inspired dish, they are tucked into crunchy cornmeal crepes and then warmed in the oven until piping hot, to create a breakfast to linger over. A dollop of buttery mascarpone and a dusting of sugar provide the perfect finishing touches.
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal, preferably stone-ground
- 2 large eggs
- 5 Tbs. unsalted butter, melted
- 1 tsp. granulated sugar, plus more to taste
- 1/4 tsp. fine sea salt
- 4 peaches, halved, pitted and thinly sliced
- 1 Tbs. fresh lemon juice
- Canola oil for cooking
- 1/2 cup mascarpone cheese, at room temperature
- About 2 Tbs. heavy cream
- Confectioners’ sugar for dusting
To make the crepe batter, in a blender, combine the milk, flour, cornmeal, eggs, 2 Tbs. of the butter, the 1 tsp. granulated sugar and the salt. Process until smooth. Let stand at room temperature for about 30 minutes. Meanwhile, in a bowl, combine the peaches, lemon juice and sugar to taste, and toss to coat evenly. Let stand at room temperature for about 30 minutes to allow the peaches to release some of their juice.
Dip the pan into the batter, wait for 10-15 seconds.(Instead of 1 to 2 minutes using traditional way). Flip the crepe over and transfer to a plate. Repeat to make more pieces. You should have 10 crepes, or 2 more than you need (the extra crepes are the cook’s treat!).
Preheat an oven to 400°F. Lightly brush a rimmed baking sheet with some of the remaining 3 Tbs. butter. In a small bowl, using a fork, stir together the mascarpone and enough cream to create a creamy mixture, then stir in granulated sugar to taste. Set aside for serving.
Place 1 crepe on a work surface. Spoon one-eighth of the peaches in an even layer on half of the crepe, then fold over the other half to cover. Fold the crepe in half again, to form a triangle. Place on the prepared baking sheet. Repeat with 7 more crepes and all of the peaches. Brush the tops of the filled crepes with the remaining butter. Bake just until hot throughout, about 5 minutes. To serve, place 2 crepes on each plate. Crown the crepes with a dollop of the mascarpone cream, and then sift confectioners’ sugar over the top. Serve at once. Serves 4.
For the suzette butter:
- 1 orange
- 8 Tbs. (1 stick) unsalted butter
- 1/3 cup sugar
- 1/3 cup all-purpose flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 4 eggs
- 1 3/4 cups milk, plus more as needed
- 3 Tbs. unsalted butter
- 6 Tbs. brandy
- 3 Tbs. Grand Marnier
- Thin strips of orange zest for garnish
To make the suzette butter, grate the zest from the orange. Cut the orange in half and extract the juice. In a food processor, combine the orange zest, butter and sugar and process until completely blended. With the motor running, slowly add the orange juice and process again until blended. Use immediately or refrigerate in an airtight container for up to 1 week.
To make the batter, in a small bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs and the 1 3/4 cups milk. Gradually whisk in the flour mixture to make a thin, lump-free batter. Cover and refrigerate for 2 hours.
When ready to cook, stir the batter; it should be the consistency of heavy cream. If it is too thick, thin with a little more milk. Dip the pan into the batter, wait for 10-15 seconds.(Instead of 1 to 2 minutes using traditional way). Flip the crepe over and transfer to a plate. Repeat to make more pieces. You should have 12 crepes.
In a fry pan over medium-high heat, melt 4 Tbs. of the suzette butter and add 4 crepes to the pan. Using 2 forks, turn the crepes in the butter to coat, then fold each into fourths and nestle them in the pan. Add 2 Tbs. of the brandy and 1 Tbs. of the Grand Marnier. Remove from the heat. Using a long-handled match, ignite the brandy and stir the crepes in the sauce until the flames subside. Transfer to individual plates. Repeat the process in 2 more batches. Serve immediately, garnished with the orange zest strips. Serves 6.
Adapted from Williams-Sonoma Essentials of French Cooking, by Georgeanne Brennan & Sarah Putnam Clegg (Oxmoor House, 2009).
Get this and enjoy you pancakes/crepes. ：）