design Richard Sapper with Pierre, Michel Troisgros
The EGG AND CREPE PAN, as we know it today, originated as one of a range of kitchen utensils used in France during the Second Empire. A small utensil, it is very useful for several cooking techniques such as frying eggs in butter, making crêpes, small omelettes and escalopes of foie gras.
eggs and pancakes iron, material with characteristics of thermoregulation particularly suited to cooking with fat.