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Product Details
- Amazon Sales Rank: #1474 in Kitchen & Housewares
- Brand: Andrew James UK LTD
Features
- Andrew James Crepe Maker , Includes Batter Spreader , Wooden Spatula, Oil Brush and Ladle
- 1250 Watts
- 33 cm Diameter cooking surface
- Non- stick cooking Plate
- Variable Temperature control
Product Description
Andrew James Crepe Maker
Features
1250 Watts
33 cm Diameter cooking surface
Non- stick cooking Plate
Variable Temperature control
Accessories Included
Batter Spreader
Wooden Spatula
Oil Brush
Ladle
Includes recipes and tips on how to make the perfect crepe
Customer Reviews
Most Helpful Customer Reviews
13 of 13 people found the following review helpful.
By H. B. Hosegoood
This is a great product (though I did at first think it felt a little lightweight) and I am now having great fun with it. Here is what I have discovered, which I hope will help save you some of the trial-and-error stuff:First of all, your first crepes won't be perfect - and yes, I did think mine would be. By the third session I was feeling happy with my crepes, not because they were perfect to look at but because they taste great and look nice, and if the edges are irregular, no one will notice once they are rolled up anyway. And yes, I thought I could get perfectly neat, round edges.So this is what I do, which works well1. Set the crepe maker to the first white dot (out of two), i.e. to medium. It will get hot enough to cook on in a couple of minutes, but meanwhile you need to grease it.2. If you are using oil, drizzle and then brush the oil over the hotplate BEFORE IT HEATS UP otherwise you will melt the brush, which will probably ruin your crepes as well as killing the brush. If you are using a fat such as butter, take a dice-sized cube of butter between finger and thumb and wipe it over the hotplate as it just starts to heat up. You won't use all of it, but if you use any less you will burn your fingers.3. Now for the mixture. I have found that if I make the mix the night before and put it in the fridge overnight, it makes a thinner, crisper and more even crepes. Of course, you will need to mix it up a bit as it will have settled in the fridge. I also love buckwheat crepe mix - see below. The instructions say to use two of the ladlefuls. Now I find that by the time I add the second ladle, the first lot has started to cook and I make a mess trying to shape it, so I use an ordinary soup ladle, which is bigger. Alternatively start with one small ladle and make small crepes, which is great for small kids and fancy cooking.4. So ideally pour the mix on to the hotplate with one hand and quickly use the wooden T-shaped thing in the other hand to swirl the mix into shape. Once it starts to cook, the wooden thingy will lift cooked mix and make a mess. I have found that at this point I can use it to PUSH extra mix to the edges, gently going over the top of the cooked area. You also need to clean this tool between crepes because otherwise it picks up more mix and makes lumps and holes in the crepe. (Although it will still taste nice.) Don't try to go to the very edges of the hotplate - mix will wash over the edge. And don't worry about making a neat round shape - as I did - this isn't a pancake but a crepe. I find a ladleful covers about three-quarters of the hotplate in an approximate circle.5. Don't walk away. The crepe cooks quickly. When you want to see if it is cooked, lightly lift one edge with the flat wooden knife and look underneath. When it starts to brown, the whole crepe will lift off easily and you can flip it like a professional using the wooden knife.6. Cook the other side.Breakfast crepe, ready in under 5 minutesThis is my delicious and nutritious breakfast crepe:The night before (or two) put 1 cup of buckwheat flour (or plain white flour), 2 medium eggs, a pinch of salt and 1 1/4 cups of milk in a blender and blitz. Yes, I know it is cup measures, but they really are easier than weights for this kind of thing, so get yourself a cup-measuring set if you haven't got one already.In the morning, stir the mix and then cook one side of the crepe as above (steps 1-5). Flip the pancake. Now take a generous dice-sized lump of goats cheese and break it up over the top of the pancake as it cooks on the hotplate - don't overdo the cheese because it is strongly flavoured. It won't look like much but it is enough. Break up half to one sheet of smoked salmon (depending on its size) and arrange on top, roughly concentrating on a line down the middle. Then take a generous handful of watercress (or rocket) and arrange in a line down the middle over the salmon. When the crepe is ready on the underside and the salmon is warmed up, roll up the pancake, over the line of rocket and serve drizzled with a little sweet chilli sauce - delicious. (And although the ingredients are expensive, you don't use much.) Serve up to your loved one.Other ideas: Apparently the French make buckwheat crepes and wrap them round a sausage like a hot dog, so there is no end of things you could try here. I am going to try using ham and grated cheddar for my son, who doesn't usually want breakfast and then says, as we are going out of the door, that he is hungry.About the buckwheat. This flour adds a bit of flavour to the crepe, helps against diabetes, strengthens artery walls and is gluten free so it is a good thing. What's more, even fussy kids won't notice the difference from white flour so you won't either. I also think it makes the crepes more filling so you won't eat as much.
27 of 28 people found the following review helpful.
By Mitzy--Aberdeen
I am an old fashioned Scottish cook, have always done home cooked food and home baking.Last year we up-dated our kitchen and installed an induction hob. I did enquire about it and the positives were all good and the negatives were negligible. All well and good till it came to making girdle scones and pancakes-- this was a disaster as there is no spread heat on an induction hob and as my girdle was eleven inches wide the scones were raw on the outer edges as were the pancakes.I was devasted but a passing remark by a friend on her crepe maker set me thinking. I scoured the web a few times and eventually found this one by Andrew James and it is brilliant. It took a couple of practices to get the temperature right but I have never looked back and all my friends and my husband and family are ecstatic. There are not many of us old timers left but its nice to be able to carry on a tradition I have been doing for the last seventy years. Thank you to ANDREW JAMES.
25 of 26 people found the following review helpful.
By Galli
This crepe maker is very easy to use & clean. It heats up very quickly & the adjustable heat setting is a bonus. The accessories are really useful- except for the brush which died after its first use! Also the recipe leaflet only contains 2 basic recipes - not exactly helpful!I would have given it 5 stars were it not for the useless brush & recipe leaflet.
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