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90104-18 T
$86.00
Egg and crepe pan in iron.
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The egg and crepe pan is a shallow metal utensil of rounded form, with curved sides and a sloping body, and a handle that is usually equal in length to the diameter of the pan. Pierre and Michel Troisgros helped us to establish the right bending radius for the side, which is indispensable for cooking certain dishes to perfection, and particularly for folding omelettes. The EGG AND CREPE PAN, as we know it today, originated as one of a range of kitchen utensils used in France during the Second Empire. A small utensil, it is very useful for several cooking techniques such as frying eggs in butter, making crêpes, small omelettes and escalopes of foie gras.
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