12" Griddle & Crepe Maker, Non-Stick Electric Crepe Pan w Batter Spreader & Recipe Guide- Dual Use Hot Plate for Blintzes, Eggs, Pancakes- Portable, Adjustable Temperature Settings - Breakfast Gift

Pretty fun and easy to set up. The crepe comes up right off, and the temp is very easily set. It takes a bit of practice to learn how to use the T handles to evenly spread a circle, but it is not too bad once you get the hang of it. I would recommend!

We had this crepe maker for 11 years and it needs to be replaced because we dropped it and it cracked. Buying another one now. Great crepe maker and have had lots of family breakfasts! Easy to use and easy to clean. Because it is nonstick, just a quick k wipe to clean it.

Have made crepes for years using various pans. We put off buying a crepe machine for years. We decided to buy dedicated crepe maker after our most recent trip to France. In Brittany they use a batter using ble noir (black wheat), what we call buckwheat, which isn't wheat all but is a relative of rhubarb. Sometimes we use all purpose flour, sometimes buckwheat, and sometimes a mixture. Each to his own.The spreader that is included is easier to use than the flat faced ones that are more common in France. The round bar slips around better and doesn't get stuck in the fresh batter during spreading. A light touch is best, as is going in only one direction while spreading the batter to the edge of the surface. We have found 1/2 cup of batter to be perfect. The thickness of the batter requires slight adjustments each time depending on humidity, dryness of the flour, etc. Sometimes rubbing with butter between crepes helps. We find that a little vegetable oil in the batter helps prevent the crepes from sticking. A friend just brought us a thin wooden spatula that can't scratch the surface. We use about half or a little more of the flour that the packaged recipe calls for. Don't be afraid to experiment.We apply a thin coating of butter with a paper towel before the first batch. Most importantly, the machine heats up quickly, maintains its temperature, and is just a joy to work with. Our friends in France have somewhat larger, heavier duty models that cost 500 euros and up. Easy to clean. For the money this unit is AMAZING.Every time we have used this machine (probably 20 times so far, including parties), the results have been superb. We find that setting the temp just under 2.5 works best. Favorite fillings for breakfast: scrambled egg spread thin immediately after flipping the crepe, with shredded ementhaler/swiss/cheddar and paper thin ham or proscuitto. Maybe a little creme freche on top after folding and plating. For afternoon snacks we tend to prefer Nutella and chopped bananas or other fruits. Sprinkle with confectioner's sugar..... YumNo complaints whatsoever.Addition Feb 10, 2012:I bought one for a neighbor for Christmas. We now use both ours and theirs together for crepe parties. THIN batter is critical, as is having enough egg in the batter to keep it strong. We use 4 eggs, 1/2 cup flour, 2 c 2% milk, just under 1/2 stick (just under 1/8 lb) of melted butter, vanilla to taste, 2 TBSP sugar, a dash of salt, whisked slowly to avoid as many bubbles as possible. Don't leave any lumps. The whisking takes time if done slowly. You can use a beater on low, but then you have to wait longer for the bubbles to disappear. Stir it up between each crepe as the flour settles to the bottom of the mixing bowl. This as needed. Crepes can be very thin.Let the batter rest to get as many bubbles out as practical. All purpose flour can rest overnight, but still needs to be re-stirred with slow whisk before using to keep mixture smooth and thin. If it sits overnight in refrigerator, often must add more milk before cooking. If using buckwheat, use batter within an hour or so because buckwheat begins to ferment quickly once mixed.We set the first machine at 3.5 for getting a thin, crisp first side, with the second one set at 2.5-3 to do the second side a little more slowly to allow the cheese to melt and scrambled eggs to cook before the crepe burns. You will need to do your own experimenting. It is also cooler in order that the Nutella doesn't overheat. Using two Cucinapros lets the cook get back to the party faster and lets everyone eat at more or less the same time instead of 3-4 minutes between servings.Our friends from France have brought over several of the thin wood spatulas. About 2 Euros (less than $3.00 vs the $16 that is charged here. They keep the units absolutely scratch-free and make turning the crepes super-easy.WE LOVE THESE UNITS. Absolutely NO complaints. Cleanup is super easy. We may get a second one for ourselves for convenience.The commercial units available overseas use 220 v power and have a cooking surface that is about 1 cm thick. It loses no temperaure when the batter is put on. It also costs about ten times what a Cucinapro costs.The Cucinapro seems to have changed its name to Breville. If that is correct, the same comments should apply.

Got this for my mom for Christmas, and she absolutely loves it!! It comes with the actual crepe maker, the wooden utensil, and a little instruction booklet that has recipes for crepes in it. It came in about 5 days ago and we've already used it twice. Let me tell y'all about our experience. I used a different recipe than what was given because the amount was simply way too much for only three or four people. I wish it could have a measuring tool or something that would tell us how much batter we should pour onto the griddle. Sometimes I poured too much and when I would thin it out with the wooden utensil, it would drip over the side. But once we make crepe enough we'll figure out exactly what should work (about 1/2-3/4 cup of batter is what worked for us). The wooden utensil works very well!! It seems to be made of low-quality wood and I could see it breaking once it's used and washed enough. But it works!! The reason I gave this four stars is because there should be one more utensil included for flipping the crepe. It's pretty hard flipping it and I've been using two huge spatulas to help flip it (it's a very comical sight). Bake the crepe at level 4 at first then 3 later on when it's hot.All in all:pro: griddle, nonstick surface, heatcon: batter tends to overflow, wooden utensil appears flimsyI hope this helps y'all! I would definitely recommend!!