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| |  | Le Creuset Cookware | Home » » » Le Creuset Enameled Cast-Iron 10-2/3-Inch Crepe Pan, Cobalt | | | | | | | Description: | | Create the best crepes as a main dish or dessert with the Le Creuset enameled cast iron 10 2/3 Inch Crepe Pan. The crepe pan has a shallow rim to make perfectly round crepes every time and the handle is angled to perform the perfect flip. Includes wooden spreader. Enameled cast iron is perfect for low heat cooking and retains heat better than any material, including stainless steel and aluminum. All Le Creuset products are enameled on the inside and out, including the black matte finish. No seasoning is required and it will not react to acidic foods | | | Features: | |
• Authentic French-inspired crepe pan made of enameled cast iron for even heating
• Colorful, long-lasting enamel exterior; durable, satin black enamel interior (no seasoning required)
• Ergonomically angled handle for a comfortable grip away from direct heat
• Hand washing recommended; suitable for all stovetops; safe at any oven temperature
• Measures approximately 10-2/3 by 15 by 2-1/2 inches; limited lifetime warranty
| | | Product Details: | | | Product Length:
| 12.84 inches | | Product Width:
| 15.35 inches | | Product Height:
| 2.76 inches | | Product Weight:
| 0.0 pounds | | Package Length:
| 14.9 inches | | Package Width:
| 12.8 inches | | Package Height:
| 3.1 inches | | Package Weight:
| 5.45 pounds | | Average Customer Rating:
|  based on 22 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 22 customer reviews )
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Most Helpful Customer Reviews
33 of 35 found the following review helpful:
 A Great, Authentic Crepe PanNov 25, 2007
By The Breton of L.A.
I am extremely pleased with the Le Creuset Crepe Pan. Readers should know this is a fairly authentic pan that would be found in Brittany, France where crepes originated. It is cast iron, without any non-stick coatings -- but a little bit of seasoning with oil just before use is perfect for the crepes not to stick. And, with this style of crepe pan you need to use a rake-type spreader (un rateau) that you see used in most French creperies -- this is not the type of crepe pan that you tilt to spread the batter. Also, it is important to get the pan fairly hot -- but what is great about cast iron is the even distribution of the heat. This is the way crepes should be made and was the way my Breton grandmother made them.
18 of 18 found the following review helpful:
Easy to use even for a beginnerJan 13, 2008
By Louis Dennig
I just used this crepe pan for the first time and it worked wonderfully. If you follow the directions it's pretty easy to get the pan not to stick. Spread vegetable oil on the pan (I did it using a pastry brush) while heating it for first time. Let the pan get up to a proper heat before adding batter by heating the pan for about three minutes on medium heat with just the vegetable oil on it. After removing each crepe from the pan spread a little more vegetable oil on the pan before adding more batter and it shouldn't ever stick. I've never used a crepe pan before but have watched them being made using similar tools many times. It takes a little practice to get used to using the rateau, the spreading device, but after some practice I started producing some pretty nice looking crepes. It's pretty hard to explain how to use the rateau in words, but don't try to spread the batter from the center to the outside by pulling it towards the edge of the pan from the center, instead move the batter around the pan in a circle and the batter will move to the edge of the pan. Let the batter heat for two or three seconds before trying to spread the batter or the crepe will break. A wooden crepe spatula is really indispensable for flipping and removing the crepes. I really enjoyed using this pan this morning and can't wait to give it another try soon.
17 of 21 found the following review helpful:
excellent with correct heat and seasoningJan 07, 2008
By Anonyme
Crepe Pan (Cobalt Blue) - Le Creuset
I wanted to add another positive review of this pan, which is heavy cast iron, with a special surface that requires some seasoning before using, though not as much as plain cast iron. I first used mine without seasoning and did have trouble with the crepes not releasing, but after seasoning with hot peanut oil just to the smoking point (as for regular steel or cast iron seasoning) and cooking with the correct heat and wiping in between crepes with a slightly greased cloth, it worked perfectly. As another reviewer noted, this is a traditional Breton method and a very nice rozell (rateau) is included for spreading the batter. You can get a nice authentic long wooden spanell (spatula) from Sur la Table for a few dollars. It does come with a helpful pamphlet by Le Creuset. For practically everything you want to know about crepes, you can obtain Le Livre des Crepes by Catherine Merdy-Gouasdoué from amazon.fr, which is a virtual maîtrise on the subject of crêpes and well illustrated with an exhaustive text (only in French, though).
5 of 5 found the following review helpful:
Crepe Pan has multi purposesSep 04, 2009
By DosLady
I purchased the Le Creuset Cast Iron Crepe Pan with the idea of multiple purposes, besides making crepes. Warming tortillas or making quesadillas, making grilled cheese sandwiches or pancakes to name a few. The cast iron pan is about 1/2 inch thick so it is not too heavy. The upward curve of the handle is nice when carrying the pan to serve your food.
The accompanying pamphlet has instructions on Care & Use of the pan, along with some crepes receipes and fillings.
3 of 3 found the following review helpful:
More versatle than crepesFeb 08, 2011
By S. Borough
I love this pan. I have never made crepes, because I had always thought they were difficult to make. I bought this pan to make quesadillas and grilled cheese sandwiches which it is great for. However I tried the crepe recipe and they were so easy to make in this pan and they turned out fantastic, so I have now made them several times. I have had no problems with anything sticking in this pan. I always heat it up before using, add cooking spray, wash by hand - results are perfect.
See all 22 customer reviews on Amazon.com
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