It’s a rozell. It’s used to spread out the batter in a circular motion. Not the easiest cooking utensil to use, but it does make for thinner crêpes. There’s also another version of this tool that has a flat end piece and looks a bit like a small rake.
You can do them in a normal pan, too. Just have to make sure the batter is not too thick. And using one of these helps:
Never seen that tool.
It’s a rozell. It’s used to spread out the batter in a circular motion. Not the easiest cooking utensil to use, but it does make for thinner crêpes. There’s also another version of this tool that has a flat end piece and looks a bit like a small rake.
Interesting! Looks like a tool that requires practice to perfect.
My batter is runny so I just tilt the pan.