KitchenCraft KCCPSPREAD Crepe Spreader, Beechwood, 24 cm , Beige

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All three spreaders have different sizes to fit most, if not all, crepe pans. The main difference from the previous set is the spatula. The batter for a crepe is very thin with a syrupy, cream-like consistency. There are also no leavening ingredients like baking soda or baking powder in crepes, which is why French crepes are so thin compared to fluffy pancakes.

The word “Galette” is from old French “gale,” which was the word for a “smooth, round, flat pebble.” In modern French, the word for pebble is “Galet” (pronounced Gah-Lay).The batter is lumpy: Try to whisk vigorously to break down the lumps. If some lumps still remain, simply use an Immersion Blender.

With a little practice and patience, using a crepe pan and spreader can become second nature, allowing you to create delicious and impressive meals in no time! Using The Crepe Spreader It is made from cookware-grade beech wood and it comes with a handy smoothing pad to keep your crepe tools kit looking and working their best. The only thing that differs it from my first choice is the number of units. Two units instead of four means a lower price for me.

On days I plan ahead, I'll make the crepe batter the night before, and refrigerate it to make these basic crepes in the morning. How do you get lumps out of crepe batter? Here are some fun French crepe expressions. Some are well-known throughout France, while others are regional. Galette Mexicaine or Galettes tortilla = Tortillas. This really confused me because, in Quebec, they are called Tortilla in French and not galette.

Crepe Spatula = Spatule / Spanell: Traditionally made of wood, this accessory allows you to peel off the edges of the crepe before flipping it over, without burning your fingers. If you don’t have one, you can use an icing spatula or fish spatula. Some crepe makers are designed with just crepes in mind, while others are meant to cook other foods, as well. Electric models will typically have a raised lip around the edge of the cooking surface to contain not only batter, but also egg yolks, juice and grease from meat, and other liquids. Consider the food you want to cook as well as the other pans and tools you have. If storage space is tight, a model that can serve double duty can be helpful.Without the circumflex above the letter “e,” it would be pronounced completely different in French. According to a study conducted in 2016 by Statista, the most popular crepe toppings preferred by French people is a “crêpe au sucre,” which might surprise some people. Simply take a normal crepe, sprinkle granulated sugar on it, fold and eat. Sometimes, people squeeze some lemon juice over the sugar before folding and eating.