Highly specialized French crêpe spreader (ie, a flat piece of wood on a stick)Highly specialized French crêpe spreader (ie, a flat piece of wood on a stick)
Lames for slashing breadLames for slashing bread
Parisian souvenirsParisian souvenirs
  • Highly specialized French crêpe spreader (ie, a flat piece of wood on a stick)
  • Lames for slashing bread
  • Parisian souvenirs

Obviously.

(Not really.)

It’s starting to feel that way, though. Last year I visited Dehillerin in Paris and bought bannetons. This year I just happened to be in the neighbourhood (no, really), so I stopped by for a few coveted items.

1) A lame (pronounced lahm). A lame is the traditional tool for slashing artisanal bread. It is essentially a glorified razor blade on a stick (if I can be so irreverent), but from what I have read it makes a big difference in your ability to make the scores look nice.

The lames at Dehillerin were the disposable kind and cheap (just over 2 euros), so I picked up three. If I like them I will probably invest in a non-disposable variety with changeable blades.

2) A crêpe spreader. I saw one of these babies in action in Burlington, Vermont at the Skinny Pancake (if you’re in the area, you MUST go!), and was so impressed by the simplicity of the technique that I wanted to have one. In Vermont I saw the T-shaped variety, while the one I picked up in Paris was more of the squeegee-shaped kind. I’m anxious to try it out. Now I just need a crêpe pan…

2 Responses to “I do all my kitchen shopping in Paris.”

  1. Eric Reuter
    7 November 2012 at 8:00 am #

    I use a T-shaped spreader, the only kind I knew existed (see here for our crepe method. How does the other kind work?

  2. CoMo Homestead
    9 November 2012 at 5:27 pm #

    You know, I haven’t seen this style in use, but I think it’s the same idea. But instead of the handle being oriented vertically, it’s held horizontally to spread the batter.


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