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Electric Crepe Maker


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The Tibos Electric Crepe Maker is a high-quality product that is perfect for home use. It is made by Tibos, a company that supplies commercial creperies world-wide. This electric griddle enables you make perfect crepes with ease in your own home. It features a smooth non-stick surface for clean release and a groove for guiding the specially designed spreader (called a rabot), so you can spread batter evenly and create thin, perfect crepes every time.

Additionally, the Tibos Electric Crepe Maker includes an exclusive spreader/dispenser device that enables you to spread the batter evenly in a mere 4 seconds. Crepes bake in 30 seconds! Includes all necessary accessories, complete instructions, and a recipe booklet.

Use our Tibos Crepe Maker to create an international menu of crepes: French buckwheat galettes and sweet crepes, Russian pancakes, Mexican tortillas, American pancakes, Italian crespelles, Hungarian and Austrian palatschinken, Tunisian bricks, Indian chapatis, Moroccan beghrirs, Asian spring rolls, Vietnamese banh xeo, Japanese okonomiyaki, and English pikelets.

  • Thermostatically controlled for even cooking.
  • A groove guides the specially designed spreader for perfect evenness.
  • Non-stick surface for easy release.
  • Doubles as a griddle for all kinds of breakfast fare.
  • Indicator lights up when ideal temperature is reached.
  • Includes ladle, wooden rabot (spreader), wooden spatula, cleaning brush and recipe booklet.
  • Polished-chrome base.

Larousse Gastronomique Sweet Crepe Recipe

Mix 500g (18oz, 4 1/2 cups) plain (all-purpose) flour with 1 tablespoon vanilla-flavored sugar (or a few drops of vanilla extract), 5-6 beaten eggs and a small pinch of salt. Gradually stir in 750 ml (1 1/4 pints, 3 1/4 cups) milk and 250 ml (8 fl oz, 1 cup) water. Flavor with a small glass of rum, Cognac, Calvados or Grand Marnier, depending on the recipe. Finally, add 40 g (1 1/2 oz, 3 tablespoons) melted butter or a mixture of 25 g (1 oz, 2 tablespoons) melted butter and 2 tablespoons oil. Leave the batter to stand for 2 hours. Just before making the crepes, dilute the batter with a little water or milk - 100-200 ml (4-7 fl oz, 1/2-3/4 cup).

It was formerly the custom to add 2-3 tablespoons caster (superfine) sugar to the batter, in addition to the vanilla-flavored sugar. Today the crepes are usually sprinkled with sugar when cooked, according to individual tastes.


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A more basic (but very similar) version of this recipe that also worked great was this one - but again, I would go through the extra step of straining the batter before cooking.

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