CREPEPRO MAX KIT
When you read about a 16 inch crepe pan, do you think “yeah that’s pretty big, but is that enough crepe for me?” When you hear people say “crepe” with an American accent and not the proper “crêpe” does the hair on the back of your neck stand up? Or are you a restaurant owner looking to save some money on the next top of the line crepe pan? If you answered yes to any of these questions, then the CrepePro Max is the crepe pan you’ve been looking for.
The CrepePro Max is NOT your average crepe pan. This is a high quality, commercial pan only to be handled by restaurant owners and the most hardcore Francophiles. Weighing in at over 13 lbs. of pure carbon steel and measuring a full 16″ in diameter, this pan is the real deal. An identical size to the commercial crepe makers that you would find in professional crepe kitchens across France and extending throughout the world.
If you are ready to take your crepe game to the ultimate level, look no further than the CrepePro Max. But if wielding a pan this size seems as daunting as tackling that three-day old pile of dishes growing in the kitchen sink, then your crepe needs might be best suited by our CrepePro Mini and Full sizes. Whatever you’re looking for, we’ve got all your bases covered.
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French Creperies Vs. CrepePro Max
Why 16 inch crepe pan Wide?
This pan is the absolute real deal. 16 inch crepe pan is the same size used in professional crepe kitchens all across the globe.
A larger pan means you will make bigger, more delicious crepes and who doesn’t want that?
Why Carbon Steel?
In order to truly provide the authentic French crepe-making experience, we had to use the original French crepe-making material. Carbon steel.
It seemed obvious to us that if the original crepe-making way wasn’t broken, it wasn’t our job to “fix it”. And besides, the early 13th century French were on to something when they used carbon steel to make their first crepes.
Carbon steel is durable, has a natural nonstick surface when seasoned, and is an excellent heat conductor. Perfect for crepes!
Why ¼” Thick?
Through careful testing, we have found that ¼” thick carbon steel produces the ideal cooking environment for crepes, tortillas, and even pizza!
When the steel was too thin, it didn’t conduct heat well enough to thoroughly and evenly cook the crepes. When the steel was too thick, the pan-cooked well but was just too heavy and bulky.
At ¼” thick we hit the sweet spot! The pan cooked as well as the thicker pans and at the same time was way more user-friendly. The result? Crepes that made professional creperies jealous!
Why No Lip?
Having a lip on the pan can actually make cooking crepes more difficult, which is why you don’t find creperies using frying pans. As you have probably seen, crepes are harder to flip in frying pans and are much more likely to tear.
The batter also tends to clump up at the pan’s edges causing uneven and doughy crepes.
No lip on the pan means a larger cooking surface which results in bigger, fuller crepes! For crepes that melt-in-your-mouth, remove the lip!