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Crepe & Pancake Pans

Oh my, who doesn’t enjoy pancakes, blinis, and crepes? For sure, everyone’s Sunday brunch fave, but have you ever considered what else your crepe or pancake pan can do for you? From savory to sweet, these battered beauties can host a wide variety of ingredients from becoming a layered, coconut pistachio crepe cake, to creating a cream cheese, caviar, and salmon blini all from the same pan! The ideas are endless when using a crepe, blini, or a pancake pan. Let’s examine the similarities and differentials. 

So why is one crepe pan more superior than its alternative? Each crepe pan here at WFE tends to have slighter walls than old-fashioned frying pans or skillets. Crepe pans with the slightest of walls are perfect for making ultra-thin crepes since the confines can roll along the edges easier. With that being mentioned firstly, if you are a flipper of your crepes, then try for a wall a bit higher to ensure a great catch! 

On to crepe’s cousin, the pancake. The perfect pancake pan can be the crepe or blini pan. All three can be interchangeable if only one is in your drawer currently. A pancake pan ought to have a flawlessly flat, smoothed out interior. Without this, you are risking not developing that crispy outer edges which forms from even cooking. How else do you know when to flip em’!?

Most burners on the stovetop in Canada are circular in shape, therefore a round pan will prove advantageous of the square. This way, the entire pan is equally heated, so the pancakes will cook evenly.

Then our friend, from Russia with love, the blini. A thick, heavy iron pan is the typical pan for the blini. Some come seasoned, or just add a bit of oil on this pan which has a smaller diameter (5”) to create one of Europe’s most beloved treats! And just a little tip from us, the de Buyer Blini Pan is an awesome tool for 2 fried eggs done perfectly! 

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