5 Things To Make With The Solidteknics Crepe Pan— That Aren’t Pancakes

Pancakes are universally loved - but unless you’re really obsessed, you probably don’t make them every weekend. You may have spotted our Seamless Iron Crepe Pan by Solidteknics and thought, “if only I made pancakes more often!”

We feel your pain. But whilst this brilliant bit of cookware certainly makes a perfect pancake, don’t be misled by its name. With its flat shape and solid iron construction, a crepe pan lends itself to all sorts of uses.

From crispy fried eggs to pizzas, your crepe pan is actually a multi-talented workhorse. We find its versatility is often undersold - there’s a lot you can do with a flat, oven-ready cooking surface.

Here are five pancakeless dishes that the Buy Me Once team cooks with their crepe pans:

1. Seared proteins

Made from one seamless piece of iron, this crepe pan makes the perfect searing surface. It can climb to screaming hot temperatures, holding its heat without warping or creating hot spots.

This makes it ideal for creating a smokey seared crust on a steak, chicken breast, a piece of fish or even firm tofu. The Quenched pre-seasoning also ensures a non-stick surface straight out of the box.

Top tip: To ensure even cooking, take your protein out of the fridge about 30 minutes in advance so they can get to room temperature prior to searing.

2. The ultimate toastie

Why take up valuable counter space with an electric toastie maker? It certainly won’t have a multi-century warranty. The crepe pan makes beautiful toasted sandwiches in a doddle.

Simply craft your sandwich, butter the external sides of the bread and fry gently until melty and delicious. The crepe pan can also be placed inside the oven - so why not top with extra cheese and grill, for an indulgent croque monsieur?

Top tip: Keep the temperature at medium-low so that the contents of your toastie can heat through before the bread burns.

3. Pizza

Due to its ability to hold heat, the crepe pan works brilliantly as a pizza stone inside any oven. The slight ridge around the edge of the pan ensures your crust will sit up slightly to contain all your toppings, without spillover.

At 24cm, the crepe pan makes a perfect pizza for one person - and once it’s hot, you can churn one out every few minutes! Due to its flat shape, pizzas can also gracefully slide off the pan with ease.

Top tip: Pre-heating your crepe pan in the oven will ensure your pizza’s crust cooks at the same rate as the toppings. It’s the difference between a nice crisp bottom and soggy dough.

4. Crispy eggs

You may have assumed that a non-stick pan is the best tool for the job when it comes to frying eggs. But have you heard of the crispy egg method? You simply get your pan really hot, add oil, then crack the eggs into the smoking pan.

The eggs splutter, bubble and crispen, becoming something really magical. Non-stick pans won’t do the job here, because they can’t withstand those high temperatures. The crepe pan is the ideal cooking surface, and your eggs will slide out without a hitch.

Top tip: Try serving crispy eggs over rice, with plenty of fresh chilli, spring onion and a sweet soy dressing.

5. Flatbreads

From Indian parathas to Mexican tortillas, freshly-made flatbreads are a fantastic accompaniment to all kinds of meals. They're also a great dish to make with children.

Because flatbreads don’t need to rise, many recipes are really straightforward - mixing yoghurt and flour will work! Then simply knead, divide into balls, roll out and dry-fry. The crepe pan is perfect for getting them puffy and lightly blackened in minutes.

Top tip: combine butter with crushed garlic, chopped herbs or chilli flakes and brush onto your freshly-made flatbreads. Yum!

Bonus round: the perfect pancakes

We couldn't resist. Seeing as you’ve made it this far, we might as well give you the rundown on how to make the perfect pancake in the Solidteknics Crepe Pan. Everyone’s got their own method, but here’s a basic recipe you can rely on time and time again.

Makes 10-12 pancakes.

Sift 100g plain flour into a mixing bowl and poke a well into the middle of it.
In another bowl, whisk together 2 eggs, 1 tablespoon of caster sugar and 250ml milk.
Pour this mixture into the well, and then whisk into a smooth batter.
Add a little oil to your crepe pan and wipe all over the cooking surface with a paper towel. Heat the pan over a medium heat until the oil is smoking.
Add a teaspoon of butter to the pan and spread around the base as it foams. Ladle about 3 tablespoons of the pancake batter into the pan, swirling it around to spread.
Cook each pancake for 3-4 minutes, then flip over for a final minute on the other side. Keep the stack warm by covering with foil and placing in a low oven.
Serve with your favourite savoury or sweet toppings. We love classic lemon and sugar… or fried mushrooms with taleggio cheese!