Crepes – Eisen SIRMAN Crêpière TONDA mit runder Backfläche
Crêpes sind sehr dünn und werden traditionell auf einer runden, gusseisernen Platte gebacken, der so genannten Crêpière.Damit die Crêpes dünn und gleichmäßig werden, wird der flüssige Teig zügig mit einem Teigrechen verstrichen. Der Teig ist meist geschmacksneutral oder mit wenig Salz zubereitet. Er ist im Vergleich zu deutschem Eierkuchenteig flüssiger und enthält weniger Ei und weniger Mehl. Crêpes werden meist nur mit sehr wenig Fett gebacken
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