Do you have to use a crepe pan for making crepes?

Is a crepe pan necessary, or can I just use the bottom of a frying pan?

It's easier to make crepes with a crepe pan, because there are no sides on it. It can be done with a frying pan, it's just going to be more challenging to make it flat and even.

What is a good recipe for bulk crepes for crepe stall?

I am also looking for a crepe batter recipe to use at farmers markets.

How do you make wrinkle crepe fabric?

Crepe fabric is a complex fabric that is created using tight knotting, weaving, or twisting to create unusual patterns via weaving or embossing that is pressed and heated. There are many types of crepe fabrics that use different styles like Moroccan, wool, and plisse crepes.

What are the ingredients for crepes?

when i make crepes i use, not all people use this recipe. i first preheat a skillet. 1 cup flour 1 cup milk 1 egg mix everything in a blender until liquid. put cooking spay on the skillet. wipe the skillet clean with a paper towel. then put a little bit of the mixed ingredients in the skillet. use a spatula to spread it. when all of the bubbles pop flip the crepe. then in 2 minutes take the crepe off the skillet and enjoy!

What chocolate do you use for crepes?

nutela

What it that spreader people use to spread batter for crepe?

it's just called a crepe spreader

What is a saute-use pan?

A Saute typically is straight sided. Skillets, omelette pans, crepe pans, skillets are not typically vertical-sided, but a saute is.

Why were improvements made for teflon?

When a pan is coated with teflon, the coating prevents food from sticking to then pan making it easier to clean the pan after use, even when the food is burnt and would otherwise stick to the pan.

Dark chocolate recipe?

Chocolate Crepes With Tangerines And Dark Chocolate Orange Sauce RecipeIngredientsIngredients for the Crepes:2 ounces semisweet or bittersweet chocolate chopped2 Tbl unsalted butter plus more for the pan3 large eggs1/4 C sugar1/4 tsp salt1 1/3 C milk1/2 tsp vanilla2 Tbl cocoa powder1 C flourIngredients for the Dark Chocolate Sauce:1/3 c milk1/4 C heavy cream6 ounces semisweet chocolate, finely chopped1 Tbl Grand Marnier, or 1/4 tsp orange or almond extract (milk chocolate may be used for a creamier, sweeter sauce)Garnish3 tangerines, peeled, sectioned, membranes removedConfectioners' sugar for dusting DirectionsDirections for the Crepes:Melt the chocolate and butter together in a small saucepan over low heat, stirring constantly Remove from heat when chocolate is almost completely melted and set aside In a large bowl beat the eggs with a whisk until well blended Add the sugar and salt and whisk wellPour in the milk and vanilla and whisk together wellSift the cocoa powder and flour over the surface of the batter and whisk until no lumps remainSlowly drizzle in the melted chocolate mixture, whisking constantly Let the batter sit covered for 30 minutes or refrigerate overnight, bringing to room temperature before usingTo cook the crepesHeat a 6 to 8 inch crepe pan or nonstick skillet over medium heat When pan is hot add about 1/2 tsp butter and let it melt, swirling it around the entire surface of the panAdd about 1/3 C of the crepe batter and swirl to coat entire pan cook for 30 seconds to 1 minute or until crepe is set and browned slightly on the bottom Flip carefully with spatula or fingers and cook another 30 seconds or so Transfer to a plate and repeat with remaining batter addind butter to the pan before cooking each crepeStack cooked crepes on plate (At this point, crepes may be cooled, covered and refrigerated overnight Wrap in foil and reheat in a 250 oven for about 10 minutes) To serveFold hot crepes into quarters Place one or two crepes on each plate, drizzle each with chocolate sauce and top with tangerine section and a dusting of confectioners' sugarDirections for Sauce:Bring milk and cream to a simmer in a small pan Remove from heat, add the chocolate and stir until smooth Stir in the liqueur or flavoringSet aside until ready to use Sauce may also be made a day ahead, covered and refrigerated and reheated over low when ready to useTo cook crepes, heat a 6 to 8 inch skillet or crepe pan over medium heat Add about 1/2 tsp butter and melt it, swirling to cover entire pan Add about 1/3 C of the batter quickly swirling to coat the entire bottom of pan Cook for 30 to 60 seconds or until crepe is set and lightly brown on bottom Flip carefully using spatula or fingers and cook for 30 or so seconds moreRemove to plate, add another 1/2 tsp butter to pan with each crepe and repeat, stacking crepes as they are finished(Crepes may be cooled, covered and refrigerated overnight at this point; wrap in foil and place in 250 oven for 10 minutes to reheat)To ServeFold crepes in quarters and place one or two on each plateDrizzle with chocolate sauce and top with tangerine slices and a dusting of powdered sugar

What is French for 'pancakes'?

They are called:des crepes but there is a hat on the first E Hope i helped

Don't have a loaf pan what other pan can i use?

loaf pan what other pan can I use

Do you have to use a crepe pan for making crepes?

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Do you put oil in a crepe pan?