Krampouz Flat crepe rake

The traditional Breton Rozell is an essential tool for making perfectly round and thin crêpes. This version known as Rozell, with its flat rake, is traditionally used in Brittany for flipping crêpes and allows for the creation of very thin crêpes. Rolling out the batter requires some practice. Here are a few useful tips: Before the first use, it is advisable to assemble the handle and the rake together and soak them in water. This helps the wood swell better and ensures the rake fits properly on the handle. The technique for rolling out the batter varies depending on the type of rake used. To make this task easier, let the rake sit in a bowl of water between pancakes. This way, the batter can be spread more easily with a damp rake. For optimal performance, clean the rake of any batter residue after each crêpe.