Indigo True The Original Crepe Spreader and Spatula Kit - 2 Piece Set (6” Spreader and 14” Spatula) Convenient Size to Fit Large Crepe Pan Maker | All Natural Beechwood Construction

Ok, so I'm from Britanny, the area where crepes originate from in France. I grew up with my mom using the flat Spatula to flip crepes (yeah, because flipping crepe by throwing them in the air is fun but cleaning the kitchen every time after is a pain). When I started making crepes in the US, I really wanted the french tools. This one is great to do the job and is durable (as long as you don't put it in the dishwasher and don't let it sink in water for too long since it is wood after all).Now, let's talk about the spreader. So it is actually supposed to be used with a crepe maker like a Krampouz, not with a pan (btw, if your pan is 7", you're in the pancake game, we're making crepes here, so get a 12"+ crepe pan or crepe maker). Also, please note that the spreader is hard to use! The #2 most important secret to succeed is to have your crepe maker VERY hot before starting! (the #1 most important secret for crepe making is to use rum if you were wondering ;) no rum = no taste). With your pan being hot, you will break your crepe if you are not fast enough at spreading with the spreader. So don't feel bad if you miss a lot of times, practice really makes it perfect in this case!Bonus: Here is the crepe recipe from my grandma. I had a lot of fun doing it with this set:(for about 20 crepes)- 350 grams of Pastry Flower (yes, you better buy a scale, this is chemistry, not cookie making!)- 3 eggs + 2 egg yolks- 2 BIG soup spoons of rum (Feel free to put more, I had some friends they just poor the bottle and stop when someone actually screams "Wow you're really putting a lot no??!!", so just remember, the more the better it taste -- PS: Only the taste remains once cooked, the alcohol evaporates, so you won't get drunk on crepes, it is not a recipe for alcoholic people if you were wondering, it is safe for kids. I had tons since I am a toddler and I am not an alcoholic :D)- 3 big soup spoons of sugar- 1 pinch of salt- Half a liter of milk- 1 glass of water1) Mix the flour, the sugar, the eggs, and the salt in your kitchen robot using the leaf attachment (don't be afraid to be lazy when you cook french stuff, you will impress people with the results! If you want to impress people with cooking skills, check my neighbors the Italians, they love to impress with their pizza doe, pasta or mozzarella making process, much love to them <3)2) Add the milk SLOWLY LITTLE BY LITTLE so you don't make clumps.3) Add the rum and the water and save in the fridge for about an hour.Making the crepes:1) Put a little bit of fat in your pan to make sure your crepe won't stick. Some people use butter, others use unflavored oil like sunflower oil.2) With a ladle, pour some of your crepe mix on your hot pan and shake your pan to make the mix fill the pan (practice, practice, practice!)3) when the edge of the crepes are brown, it is time to flip! Start to unstick the edge using the flat spatula and then you can have fun throwing the crepe in the air to flip it (more skills to practice here too!) or just use the spatula to flip.4) Just cook it another minute and start over. If you have teens, good luck, you might have to stay making them in the kitchen for quite a while, my friend and I would eat about 15 of these each lol!All done, you now have an original french recipe to go with your new tools, nothing can go wrong and you can now proudly invite your Frenchy neighbors over for a crepe party! Have fun!Please let me know in the comment how it went! Would love to read about your experience with this kit! Did the cashier give you a weird look when you bought your big bottle of Captain Morgan? Did your crepe got stuck on the ceiling when you flipped it? Did your teenager eat more than 30 crepes in once sitting?Ps: Nutella is your best friend!PPS: NO, you cannot put cheese on your crepes (I get the question all the time), you are supposed to use sweet stuff in it! Search for "galettes buckwheat flour" if you want to have salty stuff in a crepe! And the #1 secret this time is butter <3 ;)

To be honest, I haven't used the twirly spreader tool. I bought this for the crêpe knife or lifter. And I love it. Look for the edges to pull away from the pan and look a little dry, gently poke and slide the knife about 1/4 to 1/3 of the way under the crêpe. Lift it up and flip it back into the pan to cook the other side. The reason I don't bother with the other utensil is that I watched Jacques Pepin instruct crêpe making. His advice: after pan is heated to optimum temperature, lift and slightly tilt pan, pour batter at highest point in pan so it starts to run down naturally. As it runs, move and tilt the pan and it covers fast and naturally. I also don't bother scooping or ladling for each crépe. I mix my batter in a blender, let it rest just a bit, heat and brush butter very lightly in the pan. I butter for each new crêpe. Then I pour onto the upper section of my tilted pan. You get very consistent with practice, and this is so simple. Less items to clean up. Anyway, the crêpe knife is very useful.

Easier to turn the pan to spread the batter. Spatula is fantastic to turn the crepe!!!!

For years, I've used a Cucina pro crepe maker to make crepes for my family. Until recently, I used the little wood spreader that came with the crepe maker, thinking that was pretty standard as far as spreaders go. However, the spreader separated from the handle, and I was forced to look for a new one.In hindsight, I'm glad that happened! This spreader's handle is about 1.5x longer than the one I was used to, so it's a lot easier to whip it around in a smooth, gentle circle.But a spreader's a spreader. I had no idea how much better this wooden spatula would be to flip crepes than my trusty wide silicone spatula! Now when I make crepes, I just wait for one edge to start getting dry, then slide the point of the spatula under that part, across the whole crepe (so it's about 1/4 of the way down on one side or the other. Then lift, wave to the left/right, and drop, and it's a perfect flip every time, with no tears, even in delicate crepes that are 2-4mm thick!Very surprised by the quality and utility of both these tools, especially as some third party products have burned me in the past. If you need a spreader and/or a spatula, this is the set to buy.

The spreader itself was great. Super light and easy to use when spreading the crepe. The other piece of the kit is alright but I use a nearly paper thin steel device to flip the crepe