Electric crepe maker, also shown is a Traditional Pizzelle Baker.  Crepe pans are also great for tortillas, you can make lumpias on crepe pans and much much more.

Real crepe sticks at bottom of page!

$49.99  $39.00

Electric Pizzelle Iron 3601 Series II

∑ Bakes Two 5" Italian Pizzelles Cooking time aprox. 30 Seconds ∑ Specially Engineered Grid-Hinge System for the Thinnest Pizzelles Every Time ∑ Traditional Fiori Cookie Pattern ∑ Xylan Nonstick Coating For Easy Release And Clean Up ∑ Highly Polished Metal Grid Surface, Easy Clean, Will Not Stick ∑ Steam Guard Protects Hands from Hot Steam ∑ Classic Chrome Housing ∑ Automatic Thermostat with Ready Light ∑ Stands Upright for Storage, Cord Wrap


Just like the ones you see in the hotels!  Built for the Gourmet Trade
Electric Griddle and Crepe Maker
12" Diameter Non-stick Aluminum Plate
Batter Spreader included for traditional French crepes
5 different temperature settings On/off & ready lights.
Also great for lumpia and tortillas!

Marble Coated  crepe pan oven safe to 350f
 (made in Korea)
8 inches (20cm)

this is the best crepe pan on the market!  Browns without sticking!

Marble Coated  crepe pan oven safe to 350f 
(made in Korea) 
11.25 inches (28cm) handle is 10 inches stainless steel

this is the best crepe pan on the market!  Browns without sticking!

These are the real deal just like
Les meilleures crÍperies de Paris

Round dowel 1/2 inch diameter and 6 3/4 long
Handle is wood 5 1/4 inch long.

set of two professional crepe stick!

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Kitchen Fantasy
27576 Ynez Road H-9
Temecula CA 92591

In business since 1984 family owned and operated! Proud to offer our pizzle irons, new crepe pan by CucinaPro.

Pizzelle (Italian Waffle) Recipe for old Fashion Iron Pizzle maker (non electric).

6 eggs
1 1/2 cups granulated sugar
1 cup margarine, melted
2 tablespoons vanilla or anise extract
3 1/2 cups all-purpose flour
4 teaspoons baking powder

Beat the eggs and sugar together until light and smooth. Add the margarine and vanilla or anise extract. Sift in the flour and baking powder and mix until smooth. Place pizzelle iron on top of a gas flame at medium heat. Put a tablespoon or so of batter on the hot iron and turn two or three times over the stove until the pizzelle is brown. Remove from the iron and roll on a wooden cone. Fill with sweet ricotta cheese made by sweetening 1 cup Ricotta with 1/4 cup confectioners' sugar. Or you can serve them flat with confectioners' sugar on top.