Commercial crepe and pancake makers

Commercial crepe makers are available in different types, such as electric and gas, and various styles, including single and dual units. Here are the pros and cons of each:

Electric crepe makers

• simple, user-friendly controls and temperature settings
• accurate temperature control, allowing for consistent cooking results
• typically lightweight and portable, making them suitable for mobile or off-site crepe making
• take longer to heat up and have a lower maximum heat output compared to gas models
• less energy efficient than gas, as heating elements take longer to reach operating temperature.

Gas crepe makers

• higher heat output, allowing for faster cooking and greater versatility in handling various types of batters and fillings
• responsive flame control, enabling instant adjustments to heat levels as needed
• more energy-efficient than electric models, due to faster heat-up and heat-transfer times
• need a gas-line installation, so harder and more costly to install than electric models
• require careful handling and adherence to gas safety protocols, including ventilation.

Single crepe makers

• have a smaller footprint, making them suitable for kitchens with limited space or mobile crepe stations
• more affordable compared to dual units, making them a budget-friendly choice for small-scale operations
• allow for focused attention on each crepe, ideal for establishments with lower crepe production volumes
• can only cook one crepe at a time, which may be insufficient for high-demand environments or busy service periods.

Dual crepe makers:

• can simultaneously cook two crepes, effectively doubling the output compared to single units
• facilitate a more streamlined workflow, reducing waiting times and ensuring quicker service during busy periods
• often offer independent temperature controls for each cooking surface, allowing for simultaneous preparation of different crepe variations
• occupy more countertop space due to their larger cooking surfaces
• more expensive than single units due to their larger size and increased functionality.

The main differences between a commercial crepe maker and a commercial pancake maker are:

Cooking surface: A commercial crepe maker has a large, flat cooking surface onto which the batter is poured and spread thinly using a spreader or a rotating mechanism. A commercial pancake maker has deeper cooking plates or wells into which the pancake batter is poured.

Cooking technique: Crepes are cooked quickly at a relatively low temperature to achieve their thin and delicate texture. Pancakes are cooked at a higher temperature to allow them to rise and develop a fluffy texture.

Here are the pros and cons of three common cooking-surface materials used in commercial crepe makers and commercial pancake makers:

Teflon (non-stick coating)

• offers excellent non-stick properties, making it easier to flip and release crepes or pancakes without sticking
• requires less oil or butter for cooking and is generally easier to clean
• coating can wear off over time, especially with heavy use and cleaning
• high heat or metal utensils can damage the coating, so care must be taken to avoid scratching or overheating the surface.

Cast iron

• excellent heat retention and even heat distribution, allowing for consistent cooking results
• can withstand high temperatures and heavy use
• develops a natural non-stick patina over time with proper seasoning and maintenance
• requires regular seasoning to maintain its non-stick properties and prevent rusting
• may require more oil or butter during cooking to prevent sticking
• harder to clean, as it should not be soaked in water or cleaned with harsh detergents.

Chrome

• offers good heat conductivity and durability.
• relatively easy to clean and maintain
• may require some seasoning or greasing to enhance their non-stick properties
• over time, the chrome plating may wear off, exposing the underlying material.

Regular cleaning, proper seasoning (in the case of cast iron), and following the manufacturer’s maintenance instructions will help produce better cooking results and prolong the life of the cooking surface.

The number of crepes that can be made on a commercial crepe maker depends on several factors, including the size and efficiency of the machine, the skill of the operator, and the specific recipe and cooking time for each crepe.

Generally, a commercial crepe machine can produce anywhere from 30 to 60 or more crepes per hour.

As well as crepes, commercial crepe makers can be used to cook:

• blintzes — similar to crepes but typically filled with sweet or savoury fillings such as cheese, fruit or meat
• omelettes
• quesadillas
• blinis — small, thin pancakes served in Russian cuisine
• flatbreads — including tortillas, naan bread, chapatis, and roti.

Mini Dutch pancakes, or poffertjes, are made in specially designed commercial Dutch pancake makers or poffertjes makers.

This electric machine has a rectangular or square cast-iron or stainless-steel-and-aluminium plate with anywhere from 16 to 100 or more shallow, round indentations or wells.

The machine, which features individual heating elements or zones to allow precise temperature control, is preheated before the batter is poured into each well using a special dispenser.

Once the poffertjes are cooked on one side, a specialised tool like a wooden skewer or fork is used to flip them over and remove them once they’re completely cooked.

The machine can reach up to 300 degrees Celsius; the high heat is necessary to create the characteristic puffiness and golden-brown crust of poffertjes. It also means you can cook an entire batch of mini Dutch pancakes in as little as 3–5 minutes.

Some models come with built-in timers to remind users when time is up.