Crepes pan made of iron, cast iron, aluminum or copper for gastronomy

Crepes, the Breton version of the egg cake, are loved not only in France - at all times of the day. Whether sweet or savory, with fresh fruit or flambéed, one of the countless variations always fits. The thin pancakes are traditionally baked on cast iron. The dough is quickly distributed with a small rake, baked at high temperature and then topped / sprinkled / filled and usually rolled up. Since cast iron is very heavy, crepe pans are nowadays often made of lighter materials on the market. It is important that the pan withstands the high temperatures required, that the heat is evenly distributed and that the product does not stick to the pan. The pan should fit well in the hand and the handle should not wobble. On this page you will find pans with diameters between 20 and 30 cm. An exception among the otherwise round pans is the model in an elongated rectangular shape. You can of course also purchase crêpe machines and useful accessories such as crepe knife, dough turner and dough rake from Intergastro (simply enter the appropriate term in the search field!)