heavy-Duty Commercial Electric Crepe Maker
panel set temperaturecooling touch handlecrepe recipes

Commercial Electric Crepe Maker Machine, 16″ large Cast Iron Cooking Surface

$590.00

  • Free Shipping in USA
  • 110V 60Hz 1800W
  • 16 inches Large Cast Iron Cooking surface
  • includes trowel & Spatula
SKU: WSC160 Categories: ,

Product Description

This is professional electric crepe maker machine made by high quality durable stainless steel base and Heavy duty cast iron 16 inches large cooking surface.  Heat-resistant cooling carrying handles.  Easy to use and clean.  The indicator lights that will alert you when cooking surface has reached set temperature.

Waring Commercial Electric Crepe Maker

Standard Features and Benefits:

  • 120 V/60 Hz/1-ph, 1800W
  • Dimensions: 22-in. W x 22-in. D x 9-in. H
  • cord and plug included
  • 16-in. Nonstick coating cast iron heavy duty cooking surface
  • Heat-resistant cool carrying handles
  • Adjustable thermostat to Max 570 degrees F
  • Durable Stainless steel base
  • Includes batter spreader and spatula
  • cULus Listed and NSF Certified

How to Make Crepe

The crepe griddle easy to use, Set a temperature, then you can use tool: trowel and spatula when crepe maker ready. Also you can check the best 50 crepe recipes to find best crepe recipes for you.

crepe maker tool spatula eavy-Duty Commercial Electric Crepe Maker tool trowel

Here you can set a temperature, You can set higher temperature at first, then you can adjustable lower temperature, so ready time will be shorter.

panel set temperature

The Cast Iron surface and stainless steel body will be higher temperature, do not touch it.  Here you can use this cool touch handles to move crepe machine.

cooling touch handle

You can try these recipes that are neutral for sweet & savory, both are well used all over Paris.

crepe recipes

French Crepes.
2 cups (500 ml) whole milk
1 tablespoon sugar
1/2 teaspoon sea salt ( USE FRENCH SEA SALT OR ANY SEA SALT NEVER USE MORTONS ).
3 tablespoons (80 gr) butter, salted or unsalted, melted
1/2 cup (70 gr) buckwheat flour
3/4 cup (105 gr) all-purpose flour (In France, I use type 65) IN USA USE KING ARTHUR BREAD FLOUR
3 large eggs

Use a commercial blender and let the batter rest at least 30 minutes, overnight better.

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