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Easy and quality!
I've had my Villaware crepe maker for five years now and it's still going strong! Crepes are the undiscovered food for Americans--you can make breakfast crepes, dessert crepes, savory dinner crepes, you name it. They're so versatile, cheap and easy to make! They also do wonders at stretching leftovers (one measly cooked chicken breast can now serve two as part of a crepe dish), and turn some jelly or a piece of fruit into a satisfying breakfast or dessert.
The crepe maker comes with a plastic pan in which you pour the batter. You dip the crepe iron in the batter, lift out (slowly), and invert it so that it's back on its little feet. After a minute, just peel off your crepe and enjoy! Mine has been in regular use and is still going strong--though I'd recommend a wooden crepe paddle or some other non-scratchy-metal to help you remove your crepes from the iron.
One tip: when crepe recipes are thinking of portions, they think the pan way of making crepes--swirling in the bottom of a buttered non-stick pan (did I mention you don't have to butter or grease this?). That technique uses more batter for crepes than this iron--so if the recipe says six crepes, be prepared to get MORE.
If you're looking for a great gift, get this crepe iron (no one else will think of it!) and a package or two of crepe mix. If you really want to be spiffy, throw in some jams or jellies for filling starters.
[Thursday, June 12, 2008]
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Villa Ware Crepe Maker V5225
What a great little machine! I wish I could find a bigger one. As a French teacher, this is great for class - no mess and quick! We made crêpes and sold them for our French club. Problem was that we had it working and on for 4-5 hours straight (probably not recommended) and some of the Teflon started to come/melt off. Every time I use it now, it loses it's coating. We'll probably buy another one and rotate them giving them time to cool.
[Wednesday, May 28, 2008]
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A big hit! My daughter who would never eat anything is gorging herself on crepes every morning. I really like the dipping pan which is a fabulously molded form-fit. Someone's review had mentioned that the non-stick surface comes off - yes, unfortunately it does. It just rubbed off when I rubbed it with butter. I think that the trick here is to never let it go too long without a crepe cooking - I think that it overheats when left alone and I think that this is the cause of the surface rubbing off. It helps to put wax paper between stacked crepes or they'll stick. At the end of the batter when it is impossible to make a dipped crepe, I pour a little circle of batter around the edge of the maker and then pour more to fill it in - it makes a thicker pancake. A shaker for icing sugar is handy to dust the crepes. I altered the recipe for ease - 2-3 eggs, 1 cup flour, 1 cup milk, 1/8th+ teaspoon salt.
[Sunday, May 25, 2008]
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