Crepière
A crêpière ( pillig in Breton ) is a heated, circular plate for baking crêpes and galettes .
It comes from Brittany and there are versions with gas and electric operation. Traditionally the plates are cast iron. For household use, there are also plates with a non-stick coating or enamel , which makes it easier to remove the baked galettes from the heating plate. The plates used in the catering sector usually have a diameter of 40 cm, while inexpensive plates for home use have a diameter of around 33 cm. Large crepières with a diameter of 48 cm are also popular. A dough rake is used to apply the dough , which makes the crepes and galettes very thin. With galettes, an average thickness of less than one millimeter is aimed for.
Cast iron panels must be "burned in" before they are used for the first time. Fat is applied very thinly to the hot plate in six to ten passages, which leads to a long-lasting layer of fat that is supposed to prevent the dough from sticking to the plate. This process has to be repeated from time to time, ideally first sanding down the plate.
As an inexpensive alternative, crepe pans are offered, which are characterized by a thick base and a low rim. The dough runs in them to form a flat surface. The crêpes and galettes are not as thin as they are on a crêpière. In addition, the heat is not as evenly distributed with a crepe pan as with a crepe with a cast iron plate.
The crepe and galette baker is called a crêpier in France.