Bourgeat Crepe Pan is Excellent
I have been making crepes for over 50 years when my mother taught me using a cast iron frying pan and we call them blintzes. I have used my two Bourgeat pans for about 3 years and they make an excellent crepe and cook evenly. I use them together to speed the process of making 50 to 60 crepes at a time which I fold and roll and then freeze for later use. I am in the process of ordering 6 more pans for my two sisters and niece. My sisters visited recently and we got on the subject of making crepes. Both of them said they were tired of using heavy pans and I said wait until you see my pans. I said they would like them because the pans are very shallow, light-weight and cook evenly. They picked up the pans and said please order 6 for us. I also like these pans because they make an 8-inch crepe which is the size I prefer. The handle gets a little hot after making about 6 or 7 crepes, but I still do not need to use a potholder. They are dishwasher safe, but I prefer to wash them...
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