Tibos Electric Crêpe Maker
Made by a French company that supplies commercial creperies, our electric griddle enables you to prepare crepes at home with ease. It features a nonstick surface for clean release and a groove for guiding the specially designed spreader (called a rabot), so you can create thin, perfect crepes every time.
- Thermostatically controlled for even cooking.
- A groove guides the specially designed spreader for perfect evenness.
- Nonstick surface for easy release.
- Doubles as a griddle for all kinds of breakfast fare.
- Indicator lights up when ideal temperature is reached.
- Includes ladle, wooden rabot (spreader), wooden spatula, cleaning brush and recipes.
- Polished-chrome base.
- Dimensions & More Info
Crepe Maker includes:
- Wooden rabot (spreader).
- Wooden spatula.
- Cleaning brush.
- Recipe booklet.
- Stainless-steel and plastic construction.
- 13" diam., 4 1/2" high.
- 6 lb. 10 oz.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in France.
- Use & Care
- Use wood, plastic or heat-resistant nylon tools to avoid scratching the nonstick surface.
- Wipe base and griddle with a damp cotton cloth.
UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
- Apple Ginger Cranberry Pie with Ice Cream
Remove 1 dough round from the refrigerator. Transfer to a 9-inch deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell and cutouts for 30 minutes.
Position a rack in the lower third of an oven and preheat to 400°F.
In a large bowl, toss together the apples, cranberries, crystallized ginger, the 3/4 cup sugar, the salt, the 3 Tbs. flour and the lemon juice.
Let the pie shell, cutouts and the remaining dough round stand at room temperature for 5 minutes. Pour the apple filling into the pie shell and place the dough round over the filling. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with sugar.
Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for 1 hour before serving.
To serve, cut the pie into slices and top with vanilla ice cream. Serves 8.
Williams Sonoma Kitchen.