Archives des rozell

All recipes with rozell

Here you’ll find all the recipes that call for a rozell—prepared with passion by the site’s food enthusiasts!

In Breton cuisine, the rozell, or crêpe rake, plays a central role in making galettes and crêpes. This traditional utensil, recognizable by its T-shape, is specially designed to spread the batter thinly, evenly, and consistently over a very hot cooking surface, such as a billig or crêpe pan.

Its use is not merely a matter of habit: it addresses genuine technical challenges associated with cooking runny batters.

What is the rozell used for in the kitchen?

The rozell becomes indispensable as soon as the batter is poured onto a flat, rimless surface, typically a billig. Unlike a conventional skillet, it is not possible to tilt the pan to spread the batter. The rozell then allows you to guide the still-liquid batter, gently pushing it from the center outward and precisely controlling the thickness of the pancake. It is also necessary when the batter is intentionally very runny, as is the case with traditional buckwheat galettes, which must remain thin without tearing.

It is equally useful for achieving perfectly round and even galettes, particularly in a professional setting or when a polished finish is desired. Without a rozell, the batter tends to spread unevenly, form thick spots, or cook unevenly. The tool also allows for quick work, which is essential when the cooking surface is very hot and the batter sets in a matter of seconds.

What materials are used for the rozell?

As for materials, the rozell is traditionally made of wood, most often beech or boxwood. These woods offer several advantages: they withstand heat well, do not stick to the batter, and provide a good grip. Wood remains the standard material today, for both professional crêpe makers and amateurs.

There are also stainless steel rozells, which are rarer and mainly used in professional settings for hygiene and durability reasons. Some modern models are made of composite materials or heat-resistant food-grade plastics, but they’re generally less popular with purists because they feel and slide differently on the griddle.

Give it a try!

In summary, the rozell is essential whenever you want to control the spreading of the batter, uphold the tradition of Breton galettes, and achieve even cooking. When chosen and used correctly, it becomes a natural extension of the cook’s movements and a key element in the success of galettes and crêpes.

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My Easy Crêpes Suzette

I’d always heard of crêpes Suzette, but never really knew what they were… A special batter? A mysterious filling? So I set out to discover this recipe, and after doing quite a bit of research and a ...

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My Rum and Vanilla Crepe Batter

At the request of a dear colleague who absolutely loved them, I’m sharing my exclusive recipe for rum and vanilla crêpe batter right here. The crêpes made with this batter are incredibly soft and ...

Brittany

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Sweet Crepes with Lemon and Orange Blossom

Here’s my recipe for easy-to-make sweet crepes, flavored with lemon and orange blossom water. With this recipe, you’ll end up with a fluffy, perfectly fragrant crepe batter. You’ll see—the lemon zest ...

Brittany

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Breton beer galettes

Here is the recipe—tried and tested time and again—for Breton buckwheat galettes made with beer. In Brittany, these galettes are used for savory dishes, while wheat flour is reserved for sweet ...