A few months ago we finally replaced our terrible-very-bad-no-goodforyou non-stick crêpe pan. We just hadn't gotten around to replacing it earlier. Mostly due to the fact that we were in the process of replacing the rest of our kitchen battery since moving to induction. The only two things that made the cut were my All-clad saucier from mom and my cast iron egg pan from pop. When the hub first suggested induction I was skeptic and still harboring a flame for a gas stovetop. But once he made me realize what a pain putting a gas line in is and that I would be “forced” to finally chuck all my old non-stick, I was sold.
So the crêpe pan was replaced and replaced it was. Calling it an upgrade would be just too banal; we got the Rolls Royce of crêpe pans - a Staub. We had been eyeing it for months and couldn't really bring ourselves or our budget to buy it. In the end, it was a present from the mother-in-law (thanks!) and we spent our money on a lovely and more practical Cristel sauteuse. Talk about a win-win situation.
The pan is simply amazing but it did call for a period of adjustment. For our first trial run we made buckwheat galettes or savory crêpes. I had picked up some organic buckwheat from a small producer in Brittany at my local health food store. I had been looking for some for awhile after having read an article this past summer about the new wave in artisan buckwheat production in Brittany. Apparently buckwheat is very delicate. Industrial style production, milling and storing don't do it any justice and it seems that the flour that comes from these productions is partly to blame for our previous failed attempts in making galettes. Humph.
