Induction Burners. Have you ever used one? If you haven’t, today might be your lucky day since I’m giving one away! But first, let’s talk a little about why this NuWave Precision Induction Cooktop will change your life if you’re always doing cooking demonstrations, are on the road, or live in a tiny apartment and a stovetop is all you need!
Pros of the NuWAve PIC: great control of temperatures (from 100F to 575F); pause button allows you to stop for a minute or two if needed without turning off the power; easy clean-up (just wipe down); and extremely portable!
Cons of the NuWAve PIC: I can honestly say I loved all about it! I’ve boiled water on it for pasta and cooked chicken on it, as well as these crepes and the cooktop works great. My only con would be that I’d appreciate a longer cord to plug in!
Now, what’s the NuWave PIC really about? From their website:Â the NuWave PIC is comprised of a series of induction coils (based on magnetic principles). These coils generate magnetic fields that produce a warming reaction in steel and iron-based pots and pans. In this way, heat is generated in the cookware and not on the cooktop surface, which is much more energy-efficient than traditional gas or electric ranges. Induction cooking is the most eco-friendly way to prepare meals because the method releases no toxins into the environment. Induction cooking emits no flame, so less residual heat is produced in your kitchen. The NuWave Precision Induction Cooktop remains cool to the touch where the magnetic surface is not activated.
You might be wondering, what should you fill your crepes with? Well, the ones above were simply filled with fresh strawberries and a drizzle of Not Your Sugar Mamas “Be Saucey” Chocolate Sauce. Here are some other dessert flavor combinations you can enjoy, plus the recipe adapted from a Cabot recipe we tried at Blog and Bake!
- Marinated Strawberries and Fresh Basil
- Bananas Foster (rum, brown sugar, cinnamon)
- Grilled Peaches, Honey, and Ricotta
- Roasted Grapes and Brie
Vanilla Bean Crepes
Ingredients
- 1 cup all-purpose flour
- 3 large eggs
- 4 tablespoons granulated sugar
- 1 ¼ cup whole milk
- 1 stick unsalted butter melted and cooled
- 1 teaspoon vanilla bean paste
Instructions
- In a blender, mix all the ingredients together. Strain and refrigerate for at least an hour (preferably overnight.)
- When you're ready to make the crepes, remove batter from the refrigerator and thaw for 15 minutes. Pour 1/4 cup of batter over buttered pan over medium heat, twirling the pan to coat the entire bottom.
- When fully cooked, place toppings on half of it and roll or fold. Serve with fresh fruit, creme fraiche, and powdered sugar.
Notes
Disclosure: NuWaveNow provided me with an induction cooktop for myself and will be providing the giveaway prize as well.Â
These crepes look so good; however, when I try to make crepes they never turn out correct.
I would love one of these to take with me to Morocco! They use propane tanks hooked up to stoves and that scares me! First thing I would make….everything? This would be my go to stovetop!!!!
The first thing I would make are these crepes because they look delicious! 🙂
Crepes!
I’m thinking a frittata would be a great first.
I’d use it to make Japanese okonomiyaki (like a savory cabbage pancake, with lots of good stuff inside, like shrimp, squid, mochi, and egg).
Sour cream pancakes or seared salmon.
A MUST VANILLA CREPES W/ SOME BANANAS
Looks yummy! Would love to make those crepes and fluffy pancakes!
It seems like such a cop-out to say crepes, but I haven’t even attempted them since I was 15 and we made them for our French Club bake sale — on site, right there at the table. I’m pretty sure they were not so awesome. And one of these induction cooktops would have come in handy that day!