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I picked up what I believe to be an old cast iron Crêpe pan at the thrift store. I made a batter, and its consistency seems like what I made in the past when using a frying pan. This time, however, I can only get these octopus looking things, or worse, batter all over the stove top. Crepe Pan

The picture doesn't help, but the dome is maybe an inch high and eight inches in diameter.

Octopus Crepes

Searching around, it looks like this implement is a little out-of-date and arcane at this point. So how do you do this, anyhow?

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7  
Your dodecapod crêpe does appeal to my inner child, even if it's not quite the traditional shape! –  Jefromi Mar 24 '11 at 19:04
    
I couldn't stop laughing! –  ysap Jul 17 '11 at 16:34

2 Answers 2

up vote 13 down vote accepted

As far as I can tell what you don't do is pour the batter onto the pan. What you do do is dip the warmed pan into batter (I'd think you stick just the cooking surface into the batter, not the whole thing) and put it back on your burner to cook a crepe quickly.

See the product description on this convex pan on amazon and this vintage pan on ebay for where I got my information.

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You are correct. Dip the hot pan in the batter. The pans often came with a batter bowl which was the same profile as the pan so you could get to the last drop of batter. Remember to wipe the pan with a smear of butter first! –  TFD Mar 24 '11 at 20:59

Crepe batter is very thin, not much thicker than whole milk. Experiment with different batters, and also the temperature of the pan.

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