French Creperies Vs. CrepePro
Why 14” Wide?
14” is the perfect “Goldilocks” crepe pan size.
While just a hair smaller than the traditional 16” pans found in nearly all creperies around the world, the 14” is ideal for most burners at home but doesn’t leave anything out when it comes to the authentic crepe-making experience.
The crepes you will make on this pan will be big, delicate, and golden!
Why Carbon Steel?
In order to truly provide the authentic French crepe-making experience, we had to use the original French crepe-making material. Carbon steel.
It seemed obvious to us that if the original crepe-making way wasn’t broken, it wasn’t our job to “fix it”. And besides, the early 13th century French were on to something when they used carbon steel to make their first crepes.
Carbon steel is durable, has a natural nonstick surface when seasoned, and is an excellent heat conductor. Perfect for crepes!
Why ¼” Thick?
Through careful testing, we have found that ¼” thick carbon steel produces the ideal cooking environment for crepes, tortillas, and even pizza!
When the steel was too thin, it didn’t conduct heat well enough to thoroughly and evenly cook the crepes. When the steel was too thick, the pan cooked well but was just too heavy and bulky.
At ¼” thick we hit the sweet spot! The pan cooked as well as the thicker pans and at the same time was way more user friendly. The result? Crepes that made professional creperies jealous!
Why No Lip?
Having a lip on the pan can actually make cooking crepes more difficult, which is why you don’t find creperies using frying pans. As you have probably seen, crepes are harder to flip in frying pans and are much more likely to tear.
The batter also tends to clump up at the pan’s edges causing uneven and doughy crepes.
No lip on the pan means a larger cooking surface which results in bigger, fuller crepes! For crepes that melt-in-your-mouth, remove the lip!