Salton Cordless Electric Crepe Maker With Bonus Batter Dish and Spatula with Non-Stick Cooking Surface, Automatic Temperature Control for 7.5" Crepes and Tortillas, Recipes Included, White (CM1337)

After having this for more than a year, I finally tried it for the first time. I used it to make blintzes, which are basically like any other crêpes (although by the time I finish making them, they are a lot less healthy!).I usually make crêpes with a special pan on the stove. Batter drips all over the place and cleanup is a chore. To use the crêpe maker, I cleared off a large portion of my countertop and covered most of it with parchment paper. (You can use clean dish towels but I recommend parchment paper. I experimented with waxed paper, too, but didn't like how wet the crêpes got.)In the videos, they just pile one crêpe on top of another. I didn't want to risk that. I think they would stick together, so I let them cool completely on the parchment paper before moving to the next step.I followed the directions to damp-clean the cooking surface and then lightly "seasoned" it with Crisco (any unflavored oil would work).When using the old stove-top pan, I had to lightly butter the pan after 2 or 3 crêpes. With the electric crêpe maker, I seasoned it just once before making ~50 crêpes. The 50th one came off as easily as the first one.It takes some practice with the dip-and-swirl method to make sure the whole surface gets coated with batter, but it's not rocket science. LET THE BATTER "SETTLE" FOR A LITTLE WHILE TO MINIMIZE BUBBLES, WHICH SHOW UP AS HOLES ON THE COOKED CRÊPE.Waiting until the "ready" light comes back on after putting the battered pan on the heating element worked perfectly. (I also let the pan reheat for a few seconds after removing a crêpe.) The crêpes were perfectly cooked, slightly golden brown, on one side. You can flip to brown the other side but I wouldn't bother. The uncooked side of my blintzes goes on the outside; then, when I pan-fry them before serving, they get browned on the outside, too.It was a tiny bit messy. The batter drips in various places, but it's very easy to clean up. Aside from the machine itself, the only cleanup I had to do was my countertop. (The old way, I'd have drips on the countertop, the stove, the little gap between the counter and the stove, etc.)It was so simple and so quick that I ordered one for each of my children. They'll make tacos, quesadillas, crêpes, etc.

I had no idea how easy it would be to make crepes. I remember back 25 years ago watching a friend of mine struggle to make them, and even though they were delicious, I never gave them a try, until yesterday.I made the basic recipe that came in the booklet, and rolled them with cream cheese/powdered sugar filling. Topped that with cherries and almonds. Really delicious.I had left over crepes with cream cheese filling, and this morning, I took them out of the refrigerator, reheated them in the microwave for about 40 seconds, and topped them with butter and maple syrup. My husband raved about them.This afternoon, rather than making the pancakes for mu shu chicken, I made an asian crepe. Worked out perfectly.The possibilities with this little gem are endless. It is so lightweight, heats up in about a minute, requires almost no clean up, just rub it with a towel, and stores in a drawer. Cannot wait to make seafood crepes tomorrow. Love having something new that works this well.

I love this. Crepes are paper thin with a slight crispness, yet pliable. If you love making all types of crepes, but have an issue with thickness when making in a pan, Here is your solution.

This crepe maker is a wonderful addition to my kitchen appliances. It's very easy to use and clean and it makes perfect crepes in a breeze! It never burns anything like it happens in a pan. The tips to use are first, don't wait till the indicator light is off to dip into the batter. That will be too hot and too late. Second, if you can't simply shake off the crepes directly into the plate, it's not done yet. Third, when there's little batter left in the pan, don't try to make crepes anymore. Either throw away the rest of the batter or pour what's left on the hot plate. It won't be perfect crepe anymore, with not enough batter in the dipping pan. The crepes come out perfect if you get those simple tips. Don't wait too long until the edges dry up, try to shake it down.The most important thing is after dipping into the batter the hot plate has to go back to the base to cook another couple of minutes until large bubbles appear. It won't be done just by dipping into the batter!

Purchased this product expecting a NEW one to be delivered, recieved a product that was clearly a used return item... showed up in this box that was cut open and destroyed and when I pulled the product out of the box to examine it there is clearly grease and dried batter on it. It's also scuffed... which of I was buying and paying USED prices wouldn't matter but this was almost $50 and should have been NEW condition

Had a crepe maker from1964 that was my mom’s and started using it weekly after having kids. Bought this Salton cordless when it died and can’t believe how well it works. I have no problems getting the batter to stick to the surface (someone commented it slips off—has not happened for me), but then easily wipes off for cleaning. Really well done!

I found it extremely slow. Makes very nice think crapes, however, I would prefer to make them faster.

My grandpa is obsessed with crepes, bought this to crank them out quickly and to take with him when he visits his family. It cleans up easily and using the tips on no sugar in the batter we have had no sticking issues. Bit of a learning curve on how to get an even batter covering, but again the tips others have provided straightened that out. One thing, these crepes are thin. Have tried many thicknesses of batter to try to rectify, but always these crepes just come out extremely thin. Thin crepes are good but at some point they get so thin you can't work with them without tearing them to bits. That is where these crepes fall for us.