Crepe hassles...?

"Kenneth" <[email hidden]> wrote >

Quoted message said:

Howdy,

I have made crepes in pans for years. I heat the pan, butter
it a bit, ladle in the batter, swirl, flip, and serve.

Now, I am trying a Tibos crepe maker (because I wanted a
much larger crepe) and am having no luck whatever... This
machine is the home version of the more robust type used all
over France.

I am trying to use the "traditional" spreader (a wooden
"rake" like thing.) I keep it wet prior to use.

If I put any butter on the heated baking surface, any
attempt to spread the batter causes it to just "pile up"
preventing anything even remotely like the formation of a
crepe. That would seem to happen because there is far too
little friction between the baking surface (already
non-stick) and the rapidly solidifying batter.

If, instead, I leave the heated surface "dry" the attempts
to spread the batter are only slightly better.

No matter what I've tried, I cannot come close to spreading
the batter to create a (reasonably) uniform crepe covering
more than about half the baking surface.

I would welcome any suggestions from folks who have
succeeded with one of these crepe makers.

Sincere thanks for any help,
--
Kenneth

I don't have one of the crêpe makers but - just a thought. Would it help to
thin the batter a little?

Dora

limey said:

"Kenneth" <[email hidden]> wrote >

Quoted message said:

Howdy,

I have made crepes in pans for years. I heat the pan, butter
it a bit, ladle in the batter, swirl, flip, and serve.

Now, I am trying a Tibos crepe maker (because I wanted a
much larger crepe) and am having no luck whatever... This
machine is the home version of the more robust type used all
over France.

I am trying to use the "traditional" spreader (a wooden
"rake" like thing.) I keep it wet prior to use.

If I put any butter on the heated baking surface, any
attempt to spread the batter causes it to just "pile up"
preventing anything even remotely like the formation of a
crepe. That would seem to happen because there is far too
little friction between the baking surface (already
non-stick) and the rapidly solidifying batter.

If, instead, I leave the heated surface "dry" the attempts
to spread the batter are only slightly better.

No matter what I've tried, I cannot come close to spreading
the batter to create a (reasonably) uniform crepe covering
more than about half the baking surface.

I would welcome any suggestions from folks who have
succeeded with one of these crepe makers.

Sincere thanks for any help,
--
Kenneth

I don't have one of the crêpe makers but - just a thought. Would it help to
thin the batter a little?

Dora

Hi Dora,

Nope...

I've tried that with no success...

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth said:

On Sun, 22 Jan 2006 12:34:04 -0500, "limey"

Quoted message said:

"Kenneth" <[email hidden]> wrote >

Quoted message said:

Howdy,

I have made crepes in pans for years. I heat the pan, butter
it a bit, ladle in the batter, swirl, flip, and serve.

Now, I am trying a Tibos crepe maker (because I wanted a
much larger crepe) and am having no luck whatever... This
machine is the home version of the more robust type used all
over France.

I am trying to use the "traditional" spreader (a wooden
"rake" like thing.) I keep it wet prior to use.

If I put any butter on the heated baking surface, any
attempt to spread the batter causes it to just "pile up"
preventing anything even remotely like the formation of a
crepe. That would seem to happen because there is far too
little friction between the baking surface (already
non-stick) and the rapidly solidifying batter.

If, instead, I leave the heated surface "dry" the attempts
to spread the batter are only slightly better.

No matter what I've tried, I cannot come close to spreading
the batter to create a (reasonably) uniform crepe covering
more than about half the baking surface.

I would welcome any suggestions from folks who have
succeeded with one of these crepe makers.

Sincere thanks for any help,
--
Kenneth

I don't have one of the crêpe makers but - just a thought. Would it help to
thin the batter a little?

Dora

Hi Dora,

Nope...

I've tried that with no success...

I finally Googled to see what you're talking about....
http://www.comforthouse.com/comfort/wesbenbreadm.html

I see them used here in crepe places here. I'll pay better attention
next time I see it used, but I suspect your unit is probably too hot.
Since you've made crepes successfully in the past, you know it's not
you or your recipe.
--

Practice safe eating. Always use condiments.

sf said:

I see them used here in crepe places here. I'll pay better attention
next time I see it used, but I suspect your unit is probably too hot.
Since you've made crepes successfully in the past, you know it's not
you or your recipe.

Crepe makers should have a temperature control. My electric crepe maker does, but I
have had better luck with pans on the stove.

sf said:

I see them used here in crepe places here. I'll pay better attention
next time I see it used, but I suspect your unit is probably too hot.
Since you've made crepes successfully in the past, you know it's not
you or your recipe.

Howdy,

The recipe comment is interesting...

The first few times I tried the new cooker I used the recipe
that I have used successfully for years, and had no luck
whatever.

Then I thought to try the recipes provided with the new
cooker.

They were significantly different from mine, but still no
luck.

Also, I have seen these machines in use many times in
France, but I can't seem to duplicate the results at all.

We shall see...

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Dave Smith said:

sf said:

I see them used here in crepe places here. I'll pay better attention
next time I see it used, but I suspect your unit is probably too hot.
Since you've made crepes successfully in the past, you know it's not
you or your recipe.

Crepe makers should have a temperature control. My electric crepe maker does, but I
have had better luck with pans on the stove.

Hello again,

My new gadget has a temperature control and I have
experimented with it thoroughly, but to no avail.

I can tell that it is affecting the temperature
significantly, but even at the coolest setting, I cannot
manage anything near a complete distribution of the batter.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth said:

Howdy,

I have made crepes in pans for years. I heat the pan, butter
it a bit, ladle in the batter, swirl, flip, and serve.

Now, I am trying a Tibos crepe maker (because I wanted a
much larger crepe) and am having no luck whatever... This
machine is the home version of the more robust type used all
over France.

I am trying to use the "traditional" spreader (a wooden
"rake" like thing.) I keep it wet prior to use.

If I put any butter on the heated baking surface, any
attempt to spread the batter causes it to just "pile up"
preventing anything even remotely like the formation of a
crepe. That would seem to happen because there is far too
little friction between the baking surface (already
non-stick) and the rapidly solidifying batter.

If, instead, I leave the heated surface "dry" the attempts
to spread the batter are only slightly better.

No matter what I've tried, I cannot come close to spreading
the batter to create a (reasonably) uniform crepe covering
more than about half the baking surface.

I would welcome any suggestions from folks who have
succeeded with one of these crepe makers.

Sincere thanks for any help,
--
Kenneth

The best way to get the crepe batter to cover the pan is to tip it and
shake it a little bit and let the batter find its own way.

If the batter is setting up too fast, your pan is probably too hot.

FYI, not every chef thinks it's necessary to flip a crepe - if it is
completely done, and your finished dish will not show the inside (so
you won't need the pretty light brown lacey pattern from baking), don't
bother to flip it.

N.

Nancy1 said:

Kenneth said:

Howdy,

I have made crepes in pans for years. I heat the pan, butter
it a bit, ladle in the batter, swirl, flip, and serve.

Now, I am trying a Tibos crepe maker (because I wanted a
much larger crepe) and am having no luck whatever... This
machine is the home version of the more robust type used all
over France.

I am trying to use the "traditional" spreader (a wooden
"rake" like thing.) I keep it wet prior to use.

If I put any butter on the heated baking surface, any
attempt to spread the batter causes it to just "pile up"
preventing anything even remotely like the formation of a
crepe. That would seem to happen because there is far too
little friction between the baking surface (already
non-stick) and the rapidly solidifying batter.

If, instead, I leave the heated surface "dry" the attempts
to spread the batter are only slightly better.

No matter what I've tried, I cannot come close to spreading
the batter to create a (reasonably) uniform crepe covering
more than about half the baking surface.

I would welcome any suggestions from folks who have
succeeded with one of these crepe makers.

Sincere thanks for any help,
--
Kenneth

The best way to get the crepe batter to cover the pan is to tip it and
shake it a little bit and let the batter find its own way.

If the batter is setting up too fast, your pan is probably too hot.

FYI, not every chef thinks it's necessary to flip a crepe - if it is
completely done, and your finished dish will not show the inside (so
you won't need the pretty light brown lacey pattern from baking), don't
bother to flip it.

N.

Hi Nancy,

I am not seeking information about making crepes in a pan
(as I do that very well).

I'm having trouble with a crepe maker that cannot be tilted
to distribute the batter.

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."