Dip-and-Flip Cooking Plate
The cooking surface is an 8-inch die-cast aluminum plate with a nonstick coating, mounted face-up on a handle like an upturned pan. Aluminum spreads heat quickly, which is why Moss & Stone can claim it heats in 30 seconds, and 8 inches is a good size for dessert crepes, wraps and thin pancakes. To cook, you flip the plate over, dip it briefly into the batter tray and turn it back; a thin layer clings and sets within seconds. The appeal is how little skill it asks for. Owners who could never swirl a crepe pan make thin, even crepes quickly, and ease of use and crepe quality both draw strong praise. One owner who bought two, one for a friend who runs a restaurant, says a batch of fifty crepes takes no time. The method has its quirks. Hold the plate in the batter too long and the crepe can cook and drop back into the tray; one owner simply forks it out and starts again. And as the batter level falls, dipping gets harder, as another owner found, so topping up the tray keeps the coating even. Cook until the edges lift, then loosen and flip with a thin silicone spatula or tongs.