Crepe Makers: 5 Fast Facts

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Fact #1. When buckwheat flour came to Europe in the 12th century, the crepe was born. The buckwheat itself was cultivated with great success in the northwestern region of France known as Brittany. The crepes in those days were tougher and generally less common. They were cooked on large iron plates over wood fires.
Fact #2. With the development of electric cookware in the middle of the 20th century, crepe making became easier and even more widespread. The past couple of decades have seen a drastic increase in crepe consumption in American urban centers. The sweet treats have become a kind of bourgeois delicacy among the middle class.
Fact #3. When you buy a crepe maker, it's a lot like buying an electric frying pan. The only real difference between them is the depth of the cooking surface. Electric frying pans tend to be deep and, well, pan-shaped. Crepe pans are relatively flat. That flatness makes flipping those paper thin crepes easier.
Fact #4. Cast iron crepe makers are best, if you can afford them. Non-stick surfaces are more likely to degrade over time and begin to stick. As long as you keep your cast iron plate properly seasoned by periodically rubbing it down with oil, it should last your whole life.
Fact #5. Whatever your ambitions, starting with the right crepe maker is paramount. Knowing what you actually want to do with it is even more so. Are you a heavy eater with dreams of the perfect giant crepe like you'd get on the streets of France? You'll need a larger cast iron model. If you're into the easiest crepes imaginable, and size doesn't matter to you, smaller units are the way for you. Take a minute and think about your cooking habits with other foods. Translate that level of enthusiasm and hunger to crepes, and the unit for you will become clear.