The Tibos crepe maker has a smooth, non-stick surface. To spread the batter evenly, it comes with all the necessary accessories and includes complete instructions and recipes. With its exclusive spreader / dispenser device, it takes a mere four seconds to spread the batter and 30 seconds to make the crepe.

This handy unit lets you produce the world's delicacies at home. The extensive recipe book provide explanations for preparing French buckwheat galettes and sweet crepes, Russian pancakes, Mexican tortillas, American pancakes, Italian srespelies, Hungarian and Austrian pataschinken, Tunisian bricks, Indian chapatis, Moroccan beghris, Asian spring rolls, Vietnamese banh xeo, Japanese okonomiyaki and English pikekets. All of the above can be accompanied with a variety of fillings. The extensive recipe book provides explanations and inspiration. This crepe maker is designed for home use only.  

Features Brush, Scraper, Turner, Spreader, and extensive Recipe Book included Grooved edge to guide spreader 13" diameter Smooth, Non-Stick surface Designed for home use only

UL Approved 110 Volts, 1300 watts, 12 amps 15 1/8" base dia x 5 3/8" h Thermostatically controlled to regulate heat Indicator light signals heating Recommended for home use only

Special

Model CEBIF4

• Crepe plate made of 3/8" thick, heavy cast iron, 18/10 stainless steel base and 3 feet with plastic protective covers
• Wooden crepe dough spreader and spatula included
• 1 year warranty
• 50.5 lbs
• 15 3/4 D x 8" H
• 220v, 15A
• NSF, UL, CE approved
• Watts: 3600
• 120°F - 575°F
• Meets USA standards (NSF4 and UL) and Canadian standards (NSF4 and c UL)

• Crepe plate made of 3/8" thick, heavy cast iron, 18/10 stainless steel base
• Wooden crepe dough spreader and spatula included
• 1 year warranty
• 50.5 lbs
• 15 3/4 W x 17 3/8D x 8" H
• 220v, 15A
• NSF, UL, CE approved
• Watts: 3600
• 120°F - 575°F
• Meets USA standards (NSF4 and UL) and Canadian standards (NSF4 and c UL)

• 33 1/2'' W x 17 3/8D x 8" H
• Watts: element 2 X 3600
• Wooden crepe dough spreader and spatula included
• 1 year warranty
• Two grounded plugs - 16Amps (each)
• Thermostats 120°F - 575°F
• Shipping weight 98 lbs
• Circuit breaker 15/15
• 220v, 60 Hz
• NSF, UL, CE approved

Click here to see the electric plug

Model CGCID4

• 15 1/2" Cast Iron griddle
• Stainless Steel frame
• 47 lbs.
• wooden crepe dough spreader and spatula included
• 8" H x 15 3/4 W x 17 D
• 8 Spike Shaped burner with security thermostat
• Set for natural gas, includes LP gas orifices

Model CGCIM4

• 15 1/2" Cast Iron griddle
• Stainless Steel frame
• 86 lbs.
• wooden crepe dough spreader and spatula included
• 8'' H x 33 1/2'' W x 17 D
• 8 Spike Shaped burner with security thermostat
• Set for natural gas, includes LP gas orifices

• No Seasoning Required
• 15 1/2" Glazed Cast Iron Griddle
• Stainless Steel frame
• 40 lbs.
• wooden crepe dough spreader and spatula included
• 6 1/2'' H x 15 1/2'' W x 15 1/2" D
• 6 Branch Spike-shaped burner with security thermostat
• Set for natural gas, includes LP adapter
• 3 Plastic Feet
• Please employ the services of a certified technician to install this unit.

• Removable working surface for one CEBIF4 or CGBIP4 griddle
• 85 lbs
• 6 1/4" x 36 5/8" x 23 5/8"
• Stainless Steel Pans Included

Matfer Electric Double Crepe Maker
Model 980805

• Heavy Stainless Steel
• With drawer underneath to keep crepes warm
• Spiral heating elements distribute heat uniformly
• Two grounded plugs included - 30 amps, one per plate
• 15 3/4" plate diameter
• 1 year warranty
• 120 lbs.
• 110v, 3,000 watts x 2 - 27 Amps per plate
• Special 30 amps plug required

Special $1,600.00

Alamarra Crepe Batter Trowel

[ ACBT-M]
Maple Wood - $7.00

071950 Crepe Dough Spreader

Crepe Dough Spreaders (Scrapers)
[ 071950 ] Made of boxwood for spreading dough on crepe machine "T" shaped
$8.50

14" Flat Turner
[ 4214 ]
Flat Metal Turner w/ plastic handle.
$13.95

12" Flat Turner
[ 4212 ]
Flat Metal Turner w/ plastic handle.
$12.95

Matfer Flat Wood Turner
[ 114145 ]
$16.00

Pads and pad holder sold separately
ATG1
Round Wiper Pan

ATG2

Pad Holder [ ATG1 ]
(includes one pad) $47.00

Cleaning Pads [ ATG2 ]
10 per Pack $62.00

KitchenAid™ Mixer
KSM150P $248.00
[click here] for more information

Mosa 500ml Whippers
$44.00

Griddle Stone [ GS ]
Volcanic pumice abrasive grill cleaner. $6.95

Best Whips
[ 1420 ]
14" french type metal handle whip
$9.00

[ 14-SW ]
14" Wood handle whip
$9.60

Stainless Steel Mixing Bowls

20 Qt. [ MB20 ] $19.95
16 Qt.  [ MB16 ] $15.95
13 Qt. [ MB13 ] $13.95
8 Qt. [ MB08 ]   $9.95

Batter Boss Portion Control Dispenser
[2803 ] Batter Boss With Legs
$88.00

• Ingredients :
• 200 gr [7 oz] flour
• 1 egg
• 1/2 liter [17 fl oz] milk
• 25 gr [1 oz] melted butter
• 2 pinches salt- for sweet crepes, some like to add 3 Tbs. sugar and 1 Tbs. of rum.
  Method :
  Put the flour, salt (and sugar) in a mixing bowl, dip a shaft and put the (whole) egg in. Turn with a wooden spoon and add the melted butter. Turn gently until you have incorporated all the flour (add some milk if you need but just enough). Now that the batter is soft but not liquid you have to turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the milk slowly while turning. Leave the batter for at least one hour before cooking.
  To prepare :
  Whip the batter. Heat a non-stick pan, put a light dab of butter in (swirl the pan to distribute the melting butter; the pan must be hot enough to hear the butter fry but not too hot for the butter must not get brown !), pour a small laddle of batter on the pan while swirling it to distribute the batter evenly (this is the important trick !). Don't forget crepes must be very thin ! Cook until golden brown, turn the crepe upside down and cook the other side the same way. Put it in a large plate, stuff it and fold it into 4s, or roll it.
  Repeat for each crepe.

BASIC CREPE BATTER RECIPE # 2 Source: Better Homes and Gardens
For filled crepes, plan 3 to 4 tablespoons fillingper crepe. If serving warm, heat the filling before using.

• 1  cup all-purpose flour
• 1-1/4  cups milk
• 1  egg
• 1  teaspoon cooking oil
• 1/4  teaspoon baking powder

To prepare :

• 1. Combine all ingredients in a blender container. For dinner crepes, add 1/4 teaspoon salt. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar instead of salt. Cover and blend until smooth. If desired, flavor batter.
• 2. Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
• 3. Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes.