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Crêpe Pans

Crêpe Pans are very shallow frying pans, with outward-sloping sides specially designed for frying crêpes in.

They are usually carbon steel pans, up to 14 inches (35 cm) wide, but generally about 7 to 8 inches (18 to 20 cm) wide.

Many people reserve a suitably shaped non-stick frying pan for cooking only crepes in, and call it their Crêpe Pan. They get it seasoned, and, as only crêpes are ever being cooked in it, there is no need to ever wash it.

The pan should be heated until drops of water on it will dance. Generally you put in about 1/4 cup (4 tablespoons) of batter at a time, then you tilt and rotate the pan about until the entire bottom has a thin coat of the batter. A good Crêpe Pan should be light enough to raise and tilt easily to cause the batter to spread freely.

You can get electric Crêpe Pans; there are also uniquely designed ones, such as upside down ones, whose surface you dip into the batter.

For the record, Julia Child recommended using a non-stick skillet rather than hard to care for specialized crêpe pans.


Associated Press. A Julia Child lesson: Crepe pans. Phoenix, Arizona: The Arizona Republic. 7 August 2009.

See also:


Aebleskiver Pans; Appachatti Pans; Appakarai Pans; Broiling Pans; Cast Iron; Chafing Dish; Crêpe Pans; Electric Frying Pans; French Roasting Pans; Frying Pans; Kanom Krok Pans; Meatloaf Pans; Non-Reactive Pans; Non-Stick Pans; Omelet Pans; Paella Pans; Pans; Quiche Pans; Roasting Pans; Sauté Pans; Self-Basting Roasters; Spiders; Wok

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Oulton, Randal. "Crêpe Pans." CooksInfo.com. Published 29 September 2010; revised 29 September 2010. Web. Accessed 03/18/2018. <http://www.cooksinfo.com/crepe-pans>.

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