All Cleaned Up... BUT........

[Cheryl Watson]

How the heck do I use it???
Instruction book, anyone???  ;D
<hoping that someone has found one NIB, complete with instructions>

[Juliane Vega]

wow...never seen before. 

[Tom Neitzel]

Does the area in the center sit above the rim?

If so, then it is designed to be dipped into the batter, making a thin coat that cooks quickly into a crepe.

If not, then you would pour a small amount of the batter into the center, quickly spreading it out to make the crepe.

My thoughts anyway.

Tom

[Cheryl Watson]

Yes, the area in center rises above rim.

[Claudia Killebrew]

Yep, you dip it in the batter rather than pouring the batter into/onto the pan. My uncle made some crepes once with a fry pan using the back rather than the cooking surface.

[Brian Vick]

Is that not a Wagner crepe et pan?
OB ;D

[Cheryl Watson]

It is a Crepe-ette Master! (see first pic)   ;D

and it is a newer Wagner, circa 1976, which I would not normally buy...  BUT... this is such an odd duck, I could not resist!!

Now, I did find a newspaper article, with a short blurb about the need to flip the crepe when using this pan... (see attached .pdf,,, make sure to bump up the magnification in Adobe Reader..)

[Brian Vick]

It is a Crepe-ette Master! (see first pic)   ;D

and it is a newer Wagner, circa 1976, which I would not normally buy...  BUT... this is such an odd duck, I could not resist!!

Now, I did find a newspaper article, with a short blurb about the need to flip the crepe when using this pan... (see attached .pdf,,, make sure to bump up the magnification in Adobe Reader..)

Cheryl,
I looked but could not find a recipe for you but Nordic Ware has a similar pan maybee Tom might have what you need.
OB ;D

[Roger Muse]

This is almost identical the a Wanger Fat-Free Fryer that I saw the other day, except the cooking surface is raised.  I assume people started using the Fat-Free Fryer to make crepes, and then later Wagner simply redesigned it to appeal to a different demographic. 

For crepes you would simply pour a very thin crepe batter onto the flat surface and let it spread till it runs over the edge.  Then use a butter knife to knock off the batter that overflowed the edges as the crepe sets.

[Cheryl Watson]

Roger, did you look at the .pdf I attached above?  Some nice recipes.. :)   

I have never made crepes, but will of course, just have to try with this newest cast iron contraption!   ;D

So this one got the standard 'user' seasoning, knowing that I was going to just have to figure it out!

[Cheryl Watson]

I just looked at the Fat Free Fryer.... 11 1/8 " diameter.... those would be some really large crepes!

The Crepe-ette Master is 8 1/2" diameter, and the raised crepe cooking surface is 6 1/2". 

The pictures don't give a perspective of the size... should have laid a tape measure next to it for the pics.  :)

[Raymond Dube]

And what is wrong with large crepes  ;)

[Roger Muse]

Found this "how to" on making the crepes.

Be sure pan is seasoned as instructed. Pour the prepared batter into a shallow dish or pie pan. Preheat crepe pan over a medium-high heat and test for readiness. (When a small piece of butter melts and bubbles on the pan the temperature is correct.) Dip the crepe pan into the batter in an even motion to obtain an even coating. Turn the pan over and cook until the edges begin to turn a golden brown. (Patch the crepes if necessary with a drop or two of batter.) This will take about 45 seconds. Invert the pan and let the crepe come off onto a plate. Sometimes you may have to loosen the crepe edges a bit with a table knife.  To remove any crumbs, wipe the pan lightly with an oil-moistened paper towel. Repeat the procedure and make the rest of the crepes. If the batter does not adhere to the pan and a skim of cooked batter floats on the batter mix, the pan is too hot. Remove the skim and adjust heat.

Think I might try this with a skillet this weekend.  I will try with a Griswold.  Interested to see if I can make crepes with Griswold logos on them.

[Ken Davis]

And what is wrong with large crepes   

For starters, you can't eat as many.    [smiley=food_plates.gif]

[Raymond Dube]

And what is wrong with large crepes   

For starters, you can't eat as many.    [smiley=food_plates.gif]

But....say I'm on a diet and can only have 3 crepes....I want 3 of the biggest crepes Cheryl can make! :D

Roger, we will need pics!! LOL

[Ken Davis]

Good point, Raymond.   ;D

[Jim Glatthaar]

The first cookbook I bought, in 1976, was a crepe cookbook.  It has instructions on how to cook with upside down crepe pans.  The instructions were very similar to Roger's description.  I actually bought one of those upside down crepe pans, it's now probably buried in my parents' basement.  I bought a Wagner crepe-ette.  I've got to find that bad boy, season it and press it into service. 8-)

[Jeff Parsons]

An icing knife might be useful.