Tramontina Gourmet Teflon Pan Review With Bonus Crepe Recipe!

By Jennie

When the opportunity came to try out a Teflon pan, I jumped at the chance. For all that I’ve been cooking most of my life (roast chicken was my specialty as a 10-year-old), I don’t know that I’ve ever had a genuine Teflon pan. When my White Ivory Tramontina Gourment Porcelain Enamel Fry Pan with Teflon® nonstick coating (try saying that five times fast) arrived just in time for the holidays, I knew just what I’d make to inaugurate the pan.

Crepes intimidated me for a long time but they are really quite easy to make. I find that as with pancakes, the first couple sometimes don’t come out quite right, but after one or two I am able to make the necessary adjustments to the heat, fat and batter amount and to turn the crepe without tearing or folding it. Besides, even mistakes can be delicious!

I decided to make breakfast crepes for Christmas morning. The great thing about making crepes (especially for a crowd) is that you can put out a variety of toppings so that people can personalize their crepes to their own tastes. Here’s my recipe:

Ingredients:

2 eggs
½ cup milk
½ cup water
1 cup flour
¼ teaspoon salt
1 teaspoon vanilla extract (omit for savory crepes)
2 tablespoons butter, melted and cooled

Directions:

In a bowl or large measuring cup (I use the latter because it makes pouring the crepe batter easier; my cup is a 32 ounce glass liquid measuring cup), whisk together the eggs, milk and water; add the flour and salt and whisk until the dry ingredients are incorporated. Add the melted butter and whisk until smooth (don’t worry if there are a few tiny lumps; those can be hard to get rid of but won’t really affect the final results).

Heat pan over medium-high heat; add a smidge of butter to coat the pan (I’m guessing this isn’t even necessary with the Teflon pan, but everything is better with butter!). Pour a thin layer of batter into the pan (how much you use really depends on the size of the pan, but ¼ cup is a good estimate for most pans). I find that my mistake tends to be in using too little batter rather than too much; crepes are supposed to be thin and light but too little batter is going to make it difficult to turn without totally tearing up your crepe. Again, the first one or two may be “test crepes”, not suitable for serving to guests but fine for eating furtively in the kitchen while cleaning up (I believe they have no calories if you eat them that way).

Oh, where was I? Right, cooking crepes. Tilt the pan with a circular motion so that the batter coats the surface evenly. You’ll want to cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with your choice of toppings/fillings.

Some options for breakfast crepes: butter, honey, honey butter, nutella, jam, marmalade, sliced fresh fruit. I usually just opt for a bit of butter and jam in the center of my crepe, then roll it up and eat it with my hands. Decadent, I know!

Back to Christmas morning: my Tramontina Gourment Porcelain Enamel Fry Pan performed brilliantly. It heated the crepes very evenly, and they came out beautifully browned. Once I was done with each one I simply slid it out of the pan onto a waiting plate; when they say nonstick they really mean nonstick. Cleaning the pan was the work of a minute or two and some hot soapy water. I really found this pan superior to the one I’d previously been using for crepes, especially on the cleaning-up front. I will be looking for other products in this line; I would love to get a larger version for stir-frys, in particular. I think these pans are a great option for anyone who loves to cook and values quality cookware, but also for those semi-reluctant or novice cooks out there who don’t trust in their ability not to burn dinner and who hate the cleaning up aspect of cooking a delicious meal.

Jennie was provided with a Tramontina Gourment Porcelain Enamel Fry Pan for this review. To find our more details about this product, pricing or to order you may go to Chefscataglog.com.

Jennie has contributed to Imperfect Women since its inception in 2009. She writes about politics, celebrity news, and anything else that catches her interest.