Is Dipping A Pan Into Batter A Good Idea? | THRIFT STORE Pancakes 1970s Sunbeam M'sieur Crepe Maker
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- Опубліковано 8 лип 2024
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I found a Sunbeam M'sieur Crepe Maker from the 1970s at the thrift store. Let's see if it works, AND if dipping a hot pan into crepe batter is a good idea. 🥞
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0:00 Introduction
0:05 Sponsorship
0:38 Sunbeam crepe maker.
0:56 Unboxing.
1:06 Recipe book.
2:17 Assembling the handle.
3:00 Making the batter.
5:22 Sponsorship.
7:11 Rested batter.
7:50 Dipping the pan.
9:11 Peeling the crepe off the pan.
12:19 Crepe + Nutella
13:07 Taste test.
Nutella in a glass jar (Amazon affiliate link): amzn.to/3F3u5Z0
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Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "New-tella or Nut-ella?" - Навчання та стиль
I grew up with this exact crepe maker and it was amazing. We were a family of ten and this machine was perfect for us. We got to the point where we could pop out 50 crepes in an hour. We mixed the batter in a blender and would then pour it out into a high rimmed plate. We'd also flip the crepe half-way through cooking. For some reason the first crepe is always a bust and we usually gave it to the dog. Lots of good memories watching this.
The heat isn’t evened out maybe? Like how the first pancake is also always off
We had one too! I loved it.
No one makes a better crepe than my mother. That random morning she'd be in the mood and we'd wake up and she would say "how many" .. so thankful I have her recipe card to pass along those moments to my kiddos.
What is the recipe?
I'm glad you're having fun with your loved ones and at the same time keeping the memory alive so you can share the fun , the love. Extra warm hugs to you and your family 💗
My mom had a big pot that she'd use to make the batter. And after we were stuffed, she always had a ton more batter to use up. My dad, my brother and I enjoyed crepe nights. My mom ... not so much. :)
Please, please share the recipe! ❤❤❤
Did she use the same recipe? I was in school in the 7Os and remember being told to dip the bottom of the pan. I don't think I've ever had any, that or fondue
In my experience, usually the first (thin, British) pancake is a sacrificial one to the pancake gods and ends up on the floor/ceiling/in a crumpled heap when you try to flip it. I'm so very impressed that your first one came out perfect!
In my case the 1st one ends up being for the dogs😂
My first one is my snack while making more.
The trick to avoid a failed first pancake is to heat the pan up more. When you put in the butter it should immediately melt and brown, at which point you also pour in the batter.
This! 😂😂 I usually eat the first bc it looks like it went to war with the Spatula and lost. 🙈
"The first pancake is always lumpy"
I find this kind of funny as I didn’t know pancakes existed that WEREN’T crepes until I was in my teens. My mum made perfect Crepes every time we were to have them for cultural days and things here in Scotland.
I remember when I made them for a friend and they asked why they were so thin and if it was because we were poor and couldn’t afford enough batter 😂😂
🤣🤣🤣
As soon as I read that you only knew pancakes as crepes I thought, I bet they're from Scotland, because same! Hello fellow scot!
Me too, here we call crepes = pancake, as in the thin dutch panennkoek. So to differentiate, i say american pancake as “thick pancake” or “hotcake”, and dutch pancake as “thin pancake”. I only call it crepes when they’re crispy 😂
@@fishiesgaming panekoek= thin
Pancake= thick
Crepe= crispy
Proffertjes= mini pancakes
😂
In South Africa, we also call the American 'crepes' 'pancakes' and American 'pancakes' are called 'flap jacks'... So it's always a funny thing to be looking up nice pancake recipes when I am actually looking for crepes 😅
Just wanted to let you know the steps to make crepes that I learned in culinary school. Add your flour to a bowl, add your eggs and mix to a paste, then add your melted clarified butter and mix, then add your milk slowly while mixing to get as many lumps out as you can get, then add the milk till you get a consistency of heavy cream, strain into another bowl to get lumps out, refrigerator for an hour, then take out and add milk if you need to, it should be at heavy cream consistency. Then make your crepes. Hope this helps.
I make mine like this, and they always come out perfect. The real trick is adding the eggs to the flour first. No lumps.
Thank you! Watching her make that crepe batter with an electric mixer was really wigging me out!😂 I was thinking: Omg! It’s foam! Your crepes are gonna look like Swiss cheese! And they did.😂😂😂
Same
Thank you for these tips!
When my mom was a child jelly/jam used to come in little jars meant to be used as juice glasses once the jelly was eaten. They were decorated with cartoon characters and such. And coffee came in glass jars with some decals you could apply later to create a canister set with different sized jars. I'm still using 3 large and 4 small in my kitchen. I put pasta and rice in them.
my grandma had those jam jar juice glasses when I was a kid and I LOVED drinking out of them
I still have one of those small jam jars. It has Tom and Jerry on it.
@@squidpaladinhow did I get to be the same age as your grandma?!
When I was learning French, I was told the old-school way to fill crepes was to put a little granulated sugar and then squeeze fresh lemon juice on it. I absolutely ADORED it. It's my favorite way to eat them now. Really light and refreshing.
Thats the UK way. In Belgium and France we only use granulated sugar on them.
Butter and sugar it is!
That’s how British people do it
I prefer powdered sugar. But yes, sugar and lemon is the best.
@@nicolethijs5428In Germany we use sugar and cinnamon.
I can almost smell the mildew on that box!!😂 the smell of my granny’s basement from all the old newspaper and boxes of home canned stuff that she’d had for 40 yrs and would try to give us under the pretense that “it’s still good”!!😂😂😂 I love these thrift store gadget videos ❤
Have you seen the YT channel that opens old can foods as far back as 1040's, had to laugh reminds me of my mom, she stocked for the apocalypse, good memories❤
@@marlenewalker3489 Do you mean 1940s?
@@TheShumoby hahaha, yes
I remember going to a restaurant as a kid in the mid-70's where a young woman made multiple crepes as she was surrounded by a slowly rotating series of upside down pans that cooked them perfectly by time they returned to her. It was quite the show!
Sounds like an entertaining time. 😆
That was the magic pan
@@katestewart-taylor9736 I wondered. I always thought it was Olga's, but I was just a kid and Magic Pan restaurants didn't survive in Michigan so I don't remember the chain.
I remember The Magic Pan!
This Pan featured a crepe maker near the foyer of the restaurant. There was a circular set up with the crepe maker stood in the middle, dipping the bottom of a pan (much like the one Emmy just featured) then it would rotate over an open gas flame. Looked like a wagon wheel. The crepe maker being the hub, and the pans being the wheel. The crepe maker would flip a crepe off, then dip the bottom of the pan , put it back on the flame, then repeat. Do it during the peak busy times. There was some one making them in the back too, if needed. I’ve never heard of Olga’s. Maybe they used a similar set up
Man, old appliances had bigger recipe books than modern ones!
Way bigger.
yeah, now you get a half-inch thick maintenance manual in 15 different languages (not a bad thing), and warranty postcard, and a slip of paper with a QR code that takes you to their recipe website.... I miss physical recipe books.
Yeah, because you can simply google recipes. You couldn't do that back then.
@@dineinunes You can try to search recipes online, but it is difficult to find ones that work with specialized countertop appliances. The manufacturers usually have a test kitchen where they develop stuff that works.
We tend to keep all the glass containers from foodstuff (pasta mason jars, sliced fruit glass cups) and reuse them for leftovers and drinking cups too!
I love it when the gadgets actually work as advertised. Fun video. 😁
Me too!!!
I'm surprised you don't flip the crêpes! The surface of the crêpe touching the pan looks perfect but the other side looks quite pale and "rubbery". In France, we like to make the crêpe jump out of the pan to make it land on the other side or when we're not too sure of our skill we just use a spatula but either way, we prefer to let it cook on both sides.
This is definitely just a novelty gadget and not the norm in the US.
i’m dutch and we have ‘pannenkoeken’ (similar to pancakes or crepes i guess) and we also flip it! was very surprised as well lol
Yeah Ive seen these crepe dip pans online heaps recently and i don't understand why you would want a rubbery side to your crepe 😅
This would be perfect for that crepe cake with all the layers!!! Game changer. Edit: she puts them on a cake stand 😅
I made that cake once. Just once! Delicious but soooo much work. It’s called thousand layer cake or something like that!
@@leluschka11 mille crepe! yeah
I just said the same thing lol
In the 90s, my high school French class had a similar device. It was a bit simpler...just a rounded nonstick pan with a power cord attached. But the process of dipping the pan into batter was exactly the same. Easy to use, and made delicious crepes!
I saw one of those today!
That's the kind we had too.
Yup, we used the same type in Home Economics class 😊
Oh, wow…this brings back memories of my sister’s “dip in the batter” crepe pan! The only thing wrong with it was that the edges got too crisp when compared to those prepared in a traditional crepe pan.
My sister had a similar pan in the 70’s. She dipped the bottom in batter then flipped it over and cooked it over a stove burner.
I had never had crepes until my English husband made them for me during his first visit to me in the states, we did a bit of lemon juice and sugar on them! delicious!
We used to have them with freshly squeezed orange juice and sugar.
Those small Nutella jars are brilliant for dessert making! I use them for pannacotta because they’re great size for it and the glass is sturdy enough to handle the hot cream when you pour it in before letting it set in the fridge
I love the idea that it produces a usable glass rather than a jar that ends up needing recycling (or even worse, thrown away). I have more jars than I need for storage so end up putting my empty ones in the recycling bin. But if I had those Nutella glasses, I'd keep some and give the rest to the thrift store.
Used to get mustard in a sturdy glass with fancy bottom.
‘Small nutella jar’. Goes to show how abnormally big portions are in the US. It’s a perfectly normal size in Europe. 😮
Unfortunately, I looked into those Nutella glasses and they’re ridiculously expensive to order online. Emmy gets them from a local Italian place which probably imports them in bulk. But I have no such supplier so no Nutella glasses for me.
@@TamarLitvot I got mine in a local grocery store here in Sweden. But sadly now that store has stopped carrying that size and only have the oddly shaped, slightly larger Nutella jars… Luckily I have 4-5 of the small jars (empty) so I have enough of them for dessert making XD
really cool, you know that was some couples wedding gift and here it is being used again. i really love the thrift store gadget videos, there like time machines even if only for a moment
I love crepes filled with ricotta cheese. Sprinkle with salt, pepper and garlic powder. Drizzle with Mike’s Hot Honey (honey infused with chilies). It’s amazing!
My sister is a really good crepe maker! People could hardly wait for the crepe to cook thoroughly. I feel the joy as you easily removed the 2nd crepe and you looked up and smiled your triumph! Always great to do good in the kitchen. Makes things more yummy somehow. Or I just appreciate that much more. Thanks Emmy❣️💟♾️
The reason your butter solidified was because either the eggs or milk were too cold! When you're making a batter that you'll be adding melted butter to, you should always bring anything that might have been in the fridge to room temp first, or the melted butter will solidify ❤️ it's an annoying extra step but microwaving your milk for 15 seconds or letting your eggs sit in warm water for a few minutes will save you lumps in the end!
I think it's also just kind of cold in her studio. The melted butter was already a little resolidified when she added it.
Yeah, the butter already solidified a bit like what she said and was shown in the video
Her melted butter started out starting to solidify
Watching your videos reminds me that inside everyone has an inner child who just wants to get giddy when things go as planned! Thank you for being the light in the dark for many and for being a wonderful content creator!
Nothing more wholesome than watching Emmy do her little "deliciousness dance" when eating something yummy.
Imagine how easy and quick you could make one of those delicious stacked crepe cake?!! I now have to find one of these magical appliances!! Soo cool! Thanks Emmy!!
Glad you liked it!
There is a modern version of it, same thing only improved. It is made by Saltan, Salten?
My french teacher in high school had one that was just like an electric paddle. You would dip it and turn it over just like this one but it was all together in one item. I had to make close to 200 crepes one day to sell for french club haha good times.
My mom has a crepe maker just like that. She still uses it every now and then. I eventually got myself a traditional crepe pan, but that crepe maker always made good crepes!
Yep my boyfriend has one like that, his family is in to keeping their history, so he has a lot of really old interesting things
So much joy. Great video c/w smiles. Always needed and always welcome. Thx emmy
This is such a delightful video and everyone reminiscing in the comments is so heartwarming 🥰🥰
I can never find such awesome vintage appliances In the thrift stores near me, you are always finding such awesome gems!!! Thanks for sharing your find with us 😊
I have my Mom’s crepe pan and while it gets heated on a regular stove, you dip it too! It works brilliantly! I use a glass pie plate to hold the crepe batter. 😊
I have one too!
I love how excited you got when it came out perfect on the first try! I love the reviews of thrift finds great video thank you!
All your videos are super unique, this one is another example of why I love you :) straight outta left field with the vintage crepes!
Earlier this year, I purchased a Staub Crêpe pan, and I am so excited to use it this winter. I plan to make all sorts of crêpes, but have not had occasion to do so yet.
Have used mine every Christmas for at least 30 years, and it still holds up great!
Another fun wee video, love the testing of old kitchen appliances.
I'm so surprised you've never done something like this before. In my french class in high school this is how my teacher made crepes for the class one day. It was very effective and made great crepes!
This brings back memories of eating French chicken crepes that my father would bring home from the restaurant that he worked at. Savory and moist filling of chicken and mushroom in garlicky white sauce!
Yummmmmmmy!!!!
That sounds delicious. I've only ever eaten sweet desert type crépes, but I think I would love the type that u just described.
The sauce may have been a beauchamel with sauteed garlic or garlic powder added. I bet that was delicious!
My favourite it's thing that my professionals cook Mom used to bring home was Beef Wellington with mushroom pate around the holidays....utterly, utterly good!
i love how excited you get!
I adore Emi! She's a real ray of light. She's concise, skilled professional, and so genuine...not one fake bone in her body.
My single train of thought while viewing this video is OH MY GOODNESS DID SHE DISINFECT THAT BEFORE USING 😅👍
She usually does before making the video. She puts it back in the box to show you how it was when she purchased it. I've watched literally all of her videos lol and in many of her thrift shop haul videos, she says "I've already cleaned it" as she's taking it out of the box
I would love to see you do more videos on the Crepe recipes! This was so cool!
I’ve just googled an electric, modern version of this, and suddenly, there you were with the vintage one 😊 I always smile when I see that a new video from you comes up. Thank you for your videos and for you being you!
An idea for a video could be making your own Nutella? It has palm oil as an ingredient. I won’t debate the producer saying they only use sustainable palm oil, but no matter what it is really bad for us, so it could be fun if you found a recipe being equally tasty 😋 Hav3 a great weekend, Emmy!
I love this idea. I am diabetic so a homemade version would be nice because I could substitute the sugar with a no-calorie replacement.
I love this one, and remember it well. Used to be a weekend treat, to make crepes and make breakfast as a group!
My parents had one of these when I was a kid. I learned how to use it before I learned to make crepes in a regular pan, and I freaking loved it!
I have a simpler 2-piece crepe maker similar to this. Mine has the crepe maker/heating element in the same part and a bowl to dip it in. I love it. It's the easiest way to make crepes.It's worth every penny. German-style with lemon sugar and butter sauce is my favorite.
Well, "Crepes Suzette" is made with "Grand Manier" (orange liquor) just in case you wanna go for a quite close alternative.
My mom had one of the Presto electric crepe makers where the whole unit could be handheld instead of a separate pan piece (but about 2” smaller in diameter) and it was kinda fun to use.
We had something similar when I was a kid. Ours was just the pan that you dipped into the batter; it was an electric plug-in, and you could only cook on the convex side; there was no concave side for omelets. You are right about the time frame; it was the '70s. We loved the thing.
I haven't made crepes in ages! My boys loved them with a bit of heated strawberry preserves and sprinkled with powdered sugar.
My parents got me one of these a couple years ago it still works like new and I still use it all the time definitely recommend you guys get one 👩🏼🍳
Yummy. A while back I had watched Jacque Pepin making crepes. I followed his method and it worked wonderfully.
Love that sizzle when you dip that pan!
When I was a kid in the 70’s there was a crepe restaurant chain called the Magic Pan. My favorite was filled with Gruyère and then deep fried somehow.
They made their crepes in the middle of the seating area at a large rotating stand, with I think 8 of these pans - the cook would stand in the middle while the stand rotated around them, dipping and flipping the pans as they went by.
Loved that place!
My mom has this and still uses it every Christmas! Works great!
My mom has this crepe maker! I loved making crepes with it when I was around 11/12 yrs old. I still borrow it occasionally. :)
That was fun, thank you Emmy!
My mom had a crepe maker for years and used it to make great crepes. It came with the heating pan, a dipping bowl, and a recipe.
Your excitement is adorable lol.
I love thrift store gems. Keep them coming!
My family had a crepe maker like this that you dip in batter. As a child we had crepes every saturday morning and we'd have the machine on the table to make them as we ate so they'd always be fresh and warm. it's a chilhood memory I hold dear
The magic pan was a very popular crep restaurante back in the 1970´s . This was very similar to the method they used to make many many creps.
One of our favorite restaurants! I had a crepe pan that you dipped like this but cooked it on the burner. This makes me sad I ever gave it up! I have a recipe for creamed chicken and broccoli that was so yummy. The broccoli was rolled in the crepe and the creamed chicken poured on top. Yum!
I've never heard of it until I read the comments. Sounds like a lot of people enjoyed it.
I loved The Magic Pan. We'd drive over to St. Louis and go shopping at the Frontenac mall, then go get crepes. Good memories!
Yes! I loved The Magic Pan! They also had a split pea soup on their menu to which they added a drizzle of sherry - so delicious! I was always a fan of the savory pancakes - one had a creamy broccoli filling that was decadent.
@@barbhayes5613 My sister loved the split pea soup.
I had one of these where the heating element was inside the pan (hard to explain) and you just picked the whole thing up and flipped it and had perfect crepes in no time and I wish I still had that thing, it was the best single purpose appliance I have ever owned. It had the same cookbook, I'm sure of it.
I look forward to all your videos! My best friend for 40 years is thoroughly American but her mom was Japanese and she is in touch with her heritage. I got her 3 months of the Japanese snack boxes for Christmas at a great price With your discount. Thank you so much!
First crepes are always messy but yours was perfect. I got a handheld crepe maker as a gift last year but haven't tried it yet
❤❤❤, happy Holidays and thank you!
We had one of those when I was growing up! I loved it.
In the Trieste Italy Christmas Market I found a Crepe Stall that made a crepe with Nutella, Marshmallow Fluff and mashed banana. That was so good.
I love it! I have this crepe maker in my basement. It was my mothers. There is a savory dish with chicken and peas she used to make that was delicious!
My mom has one of these crepe appliances from the 70s. It’s slightly different it has the heated portion attached to the pan. She’s been using it for YEARS! She makes blintzes with it.
She should probably switch it for a modern one. The non-stick coating from the 70s is toxic
We had this growing up! It was fun and easy and worked!
That is so cool! Now I want one. When I went to Paris, way too many years ago, they had carts on street corners where you could get fresh crepes. They came with several different fillings but my favorite was orange marmalade.
This is cool! You should use wood or plastic tools to make the teflon last longer if this has a place in your kitchen long-term, but I like that if it gets messed up you can just get a new crepe pan (they sell inverted ones you use the bottom like these)
I’ve heard about chefs that made crêpes on the bottom of a sauté pan - heating the pan on the stove and dipping it in the batter - but I’ve never seen this method in action. This little appliance looks perfect for this, although I imagine it would not hold up well if used often. Most of those ‘70 gadgets only lasted a few years before falling apart.
Before now I didn't even know "crepe maker" was a thing. But Google tells me that there are tons of them out there nowadays. Some of them work pretty much exactly like this one, except the "pan" and heating unit are combined together. The downside is that you can't flip the "pan" over and use it as a skillet. But if you're in the market for a crepe maker, I suspect you already have a decent skillet on hand, so no great loss. Anyway, if you want something like this, you don't have to wait for a vintage one to show up in your local thrift store. There are tons of brand-new ones out there; Google is your friend.
That contraption was popularized by a chain of crepe restaurants back in the late 70's: The Magic Pan.
It featured a huge rotating stovetop with I think a dozen pans being dipped and cooked.
The chain was originally sold by Quaker Oats, there were 110 in total around the country but in the early 80's it pretty much died off. In 2005, the Magic Pan name was re-introduced by Lettuce Entertain You Enterprises, in Northbrook IL but it didn't have the original stovetop contraption. It did, however, feature many of the original recipes.
As amazing as a cook my mother was, she never had the patience for crepes. So that job fell to me.
Man...I tell ya, I do miss Savers though. My days when I lived in Warren RI, savers was a regular stop for my neighbor and me.
Making crepes is a lot easier than people probably think. I have a lot of success just cooking directly in a wok. The batter cooks quick, very reliably at 2 minutes on each side over medium high heat. I'd recommend using a wok, but in a pan it's basically the same. The only kind of tricky part is swiveling the batter to get it flat, but you just hold the pan by the handle over the flame, and pivot your wrist so the batter rotates, and sticks to the sides of the wok. You do that until the batter is flat, and firmed. 2 minutes on each side, medium high heat, and it's done.
This is the way my mother taught me how to make crepes. We have a rounded pan, and would make a nice, buttery crepe batter and then just dip the heated bottom of the pan in the batter and then flip the pan upside down over a plate, and let the crepe drop. It would take a few tries to get it started (sometimes the batter would get stuck to the pan), but after a few minutes, it would work out beautifully every time 🙂
Your vintage picking skills are impressive! Love the throw back kitchen stuff..
I always partly melt the butter in the microwave before using it on crepes. I also use the blender and not the mixer. Love crepes!
Oh! Now I’m inspired to use my thrifted Sunbeam crepe maker! Mine isn’t from the 70s, it’s moreso all in one,it’s one unit that heats up,so you dip the whole thing into your batter without placing it on a separate heating element
I just had a tollhouse cookie recipe moment where I realized that my family crepe recipe is indeed not “my family’s” recipe
Crepes are actually super easy to make by just using your normal frying pan or skillet. They're just as easy as regular pancakes in my opinion. It's just a matter of the proper batter consistency and knowing how to pour it correctly. I can whip up a whole bunch in a few minutes.
Tell me!
@@shannonbensing9484 I go by how it looks, can't really explain it. That's how my mom and grandma taught me. Crepes were a staple in our house. I was even named after crepes.
@@shannonbensing9484 My parents taught me this technique - pour the batter in the center of a heated pan covered in butter (or flavourless cooking oil) and swirl it around until it covers the entire pan. You will quickly notice that it starts changing colour as it solidifies, begging at the edge. Once it reaches the centre, it's ready to flip with a silicon spatula.
Don't be afraid to start thick and add milk to the batter between tries until it easily spreads as you turn the pan around. You will know you have the right proportion when it spread like this and doesn't tear as you lift it. Make sure the pan is covered in fat after each crape. The heat should be set to the temperature, where it takes about 15 seconds for the whole top to solidify then 5 seconds on the other, this is something you should tinker with after perfecting the batter.
@@lollertoaster Agree, 100% accurate tutorial
It's a good idea, Emmy!! My daughter giggles in delight anytime you're on UA-cam. Lol. 💜
Just an idea: I wonder if the other side could be useful for making banh xeo - the Vietnamese rice crepe filled with shrimp and pork.
Discovering we both loved Emmy was a bonding moment for my DIL and me.
I have a German-made Krupps crepe maker from 1982 (it was a wedding present for my parents). Similar idea to this one, but less bulky and all in a single piece (the cooking surface and the heating element are not separable). It works great!
Would love to have one of these! Would also love to see you do this with beaten eggs instead of crepe batter. Sort of like making very thin omelets.
My Grandma had a crepe maker very much like that, I loved the mornings when she made us crepes 😋 I seem to remember that she mixed the batter in a blender...
I always smile watching your videos.❤
Love these vintage tests and love Emmy's whole body shimmy when she tastes something she really likes.
That's a steal!!! It's so hard to find that machine with the original pan included you can only find the heating unit not the pan. 😮
My mom had that same appliance & made hundreds of crepes for parties. Back in 70s/ early 80s when crepes were exotic.
I love Sunbeam kitchen machines!!!
Hi Emmy..im around 40 years old and we had the same glass container you kept on..i think it was mustard glass jar withall the cards..spade ..heart..diamonds all over the glass😍😻
I had a bokksu box subscription for a few months a couple years back, and just FYI for people with allergies, you're SOL if they end up in your box. I have a shellfish allergy and got a box with almost all of the items (3 out of 4? 4 out of 5? I can't remember specificly) with shellfish as ingredients. Not at all what I expected from a snack box and there was no recourse or replacement when i contacted them. And the very next month I had another shrimp item! I cancelled it after that. A very expensive lesson in how popular shellfish snacks are in Japan, I guess
Yeah I have celiacs and can't have gluten so i doubt I could eat like any of the items in this box
Love your videos Emmy
We had one of these when I was a kid. It would have been the late 70's to early 80's based on which kitchen I remember us using it in. Dad would up using a non-stick frying pan more.
Great video as always 😄👍
This is awesome. I love it
My dad had one similar in the 70's. There were entire restaurants with "trains" of cooking crepe pans.
My Mom got us one for Christmas 1978. I have wanted one ever since. Don't dip the pan so deep and it will come out perfect every time. They were the first crepes I ever had. Enjoyed this video.
I am so going to do this. I have a crepe maker at my house and I love it. I have not made crepes in a very long time.
Yeah I don't know about that, I usually cook both sides adding butter to the pan in between. it kinda crisps up the sides. Used to have them as a kid with lemon and sugar.
thank you for captions 🫡🫡