using a batter spreader for crepes
i've never made crepes. i've decided on a crepe pan. for $10 more, i can buy a spreader and wooden spatula. i've seen crepes made w/o a spreader, but i figure for $10, it's worth it to get a more even spread of the batter. i'll eventually learn how much batter to use.
if u have experience making crepes, maybe u don't bother w a spreader? i did watch one demo from a french buy, and he just swirled the batter around w/o a spreader. Tx
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Kenji covers crepe making at Serious Eats:
Basically you either just pour the crepe batter freehand (it's really thin) and have a few funny looking ones until you get the batter amount right or you can use the pour-back method.
One interesting comment in the Serious Eats article notes that the physics of making the perfect crepe were identified by a fluid dynamicist.
Just watch a video of someone who knows what they're doing (Jacques Pepin would be my first choice). After a few funny looking attempts a dexterous cook should be able to have pretty consistent aesthetically pleasing crepes.
They will all taste good regardless.
Also you can use it for other preparations without harming its ability to make crepes.
Never had a spreader, nor needed it. If the batter is the right thinnness, you soon easily learn to swirl it in the pan until it catches the heat and forms a pancake.
The street vendors in Paris use the spreaders. Which, I suspect, does a few things for them that home cooks don't necessarily have to worry about - controls the amount of batter, speeds up the cooking, makes the large crepe (theirs are larger than most make at home), adds to the show.
So, in the end - your choice. If you like the idea of a spreader and think you'll have use for it, buy one.
Either way, enjoy your crepes.
The two I most like are one I learned from Julia Child (spinach or other green veg, cheese or cream sauce) and a chocolate one (Martha Stewart and others).
There are also ones flavored like tiramisu or with berries.