{"id":5102,"date":"2016-06-13T06:34:18","date_gmt":"2016-06-13T12:34:18","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=5102"},"modified":"2025-10-06T08:44:22","modified_gmt":"2025-10-06T14:44:22","slug":"250-cookbooks-msieur-crepe-electric-crepemaker","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=5102","title":{"rendered":"250 Cookbooks: M\u2019sieur Cr\u00eape Electric Crepemaker"},"content":{"rendered":"

Cookbook #163:<\/strong> M\u2019sieur Cr\u00eape Electric Crepemaker,<\/em> Sunbeam Appliance Company, 1976.
<\/strong><\/p>\n

\"M'sieur<\/p>\n

This cookbook came from my mother’s collection. Someone must have given her a M\u2019sieur Cr\u00eape Electric Crepemaker back in the late 1970s. I was already on my own and living in Colorado by that time, and I don’t remember her ever talking about making crepes. She didn’t mark any of the recipes, but she stuffed a lot of crepe recipe clippings into this little instruction\/recipe cookbook!<\/p>\n

The M\u2019sieur Cr\u00eape Electric Crepemaker was a “dip and cook” type of crepemaker. It came with a hot plate, a pan that fit over it, and a large flat dish to hold the batter. To use this set up, first, you pre-heat the pan \u2013 inverted \u2013 on the hot plate. Then, take it off the hot plate, dip the bottom (the outside) of the pan into the batter and hold it there for a few seconds. Finally, put the pan, again inverted, on the hot plate. In about a minute, the crepe bakes on the top of the underside of the pan. (Details at about.com<\/a>.)<\/p>\n

Below is a photo of the M’sieur Crepemaker that I pulled from the web. Unfortunately, I don’t have my mother’s crepemaker in my possession. It would be fun to try!<\/p>\n

\"MSieur<\/p>\n

You can no longer buy this Sunbeam M\u2019sieur Cr\u00eapemaker, although I saw a few vintage ones for sale on a couple sites accessed June 2016. The Day,<\/em> a New London, Connecticut paper, includes this crepemaker in a July 28 1976 article entitled “Versatile French crepes are latest food fad everywhere<\/a>“. It cost $29.95. Dip-and-Cook crepemakers are available new: for instance, the CucinaPro<\/span> cordless crepemaker for $35.99.<\/p>\n

I am a big fan of crepes and have already posted several crepe-dish recipes on this blog. Last fall, we travelled to Paris and thoroughly enjoyed street crepes.<\/p>\n

Crepe batters are made from eggs, flour, and milk or water, and often a little butter or oil. Batters can include sour cream, baking powder, cornmeal, whole wheat flour, sugar, and even chocolate. The exact ratios of these ingredients vary; French crepes are thin, some of the American ones I make are thick. I have a little 7-inch crepe pan that I use for everyday crepes. I have also made French-style crepes (a recipe from Cooks Illustrated) In a 12-inch skillet.<\/p>\n

For this blog, I decide to try one of the recipes that my mother tucked into this booklet: Ham and Sour Cream Crepes.<\/p>\n

\"Ham\"Ham\"Ham<\/p>\n

Ham and Sour Cream Crepes<\/strong>
serves 2<\/em><\/p>\n