Tear dough on

Does not work really well, probably due to the still high edges of the pans and the too great an angle with the handle must then be performed. Hooked in the circular movement in the dough and pulls him on (too rough?). Must be well used necessarily with a special low Crepes pans. Processing distribution and turner normal good.

A slightly more liquid dough is spread by itself better (but unfortunately also bakes slowly through).