Thursday, January 26, 2006

Calphalon Crepe Pan on sale. Spoil yourself.

I know this is becoming something of a kitchen appliance blog, I promise there will be more recipe and slow cooker hints coming soon. However, this is a deal that might just be too good for some of you to pass up.

If you are a Sunday morning breakfast person then you probably enjoy beautiful crepes stuffed with fruit, chocolate, preserves, or any number of delicious fillings. If you're like me, you've been looking for a great way to make consistant crepes. Well, this may not be the ultimate crepe maker, but at a price this low, I was unable to pass it up.

This list price is $85.00 but Amazon has a limited time sale where you can save 55% and pay just $29.99 with free shipping to get this excellent Calphalon Commercial Nonstick 10-Inch International Griddle/Crepe Pan.

If you already own a Crepe Pan, then here's a recipe you can try out.

4 eggs
1 cup flour
1/2 cup milk (2% or higher)
1/2 cup water
1/2 teaspoon salt
2 tablespoons melted butter

Measure all ingredients in to blender; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Pour approximately 1/4 cup into the center of heated non-stick pan and tilt pan until crepe mixture reaches all corners. As corners begin to brown you may have to lift slightly. Once crepe is completely sliding around, flip for 10 seconds, then add to warm plate in oven while other crepes cook.

Makes 12-14 crepes.

Recipe Variations:

For a Sweeter crepe:
Add 2 teaspoons sugar and 1 teaspoon vanilla.