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A long, narrow-bladed spatula that is used to easily turn and lift crêpes as they are being browned in a pan. The length allows the spatula to be inserted the full diameter of the crêpe while the narrow width enables the crêpe to hang easily over the spatula without being ripped or damaged. The spatulas are made of nylon, metal or wood, with the nylon and wood most often the preferred type. Metal spatulas have a tendency to have a sharper edge that cuts the crêpe as it is being turned or removed from the pan. Wooden spatulas, which are generally made of beech wood, have smoother edges that gently handle the crêpe as it is being heated. Nylon spatulas are very similar in shape to the wooden spatulas and are also well suited to work with the crêpe. When buying a spatula, make sure it can take the heat of the pan and is shaped with beveled edges to allow a smoother surface to work with the crêpe and the pan more effectively.
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