Dough rake
A Teigrechen or Teigverteiler (also Teigverstreicher ) is a generally T-shaped kitchen tool for rapidly and uniformly distributing liquid thin dough . It is available in various shapes and materials on the market, especially in the specialist trade for catering or confectionery needs. It is traditionally made of wood (mostly beech wood ), but is now also wholly or partially made of stainless steel or aluminum . As a rule, it is designed similar to a small rake - at the end of a handle made of a small, thin round rod there is a transverse part, which usually consists of a somewhat thicker round rod, but is sometimes also shaped like a doctor blade .
The dough rake is used in particular for the production of crêpes and galettes on crêpe machines (crêpière). But it can also be used when crepes or galettes are prepared in a coated pan or a special (very flat-rimmed) crepes pan or on a griddle . The successful use of this kitchen tool usually requires some practice. The dough rake is grasped at the long end of the T-shaped tool and the dough is then distributed with rotating movements of the "T-bar", which in particular makes it possible to distribute and shape the thin dough both evenly thick and round.
