A crepe is a pancake with nowhere to hide. The batter is thin, the cooking time is short, and every flaw in the pan shows up on the plate: a hot spot browns one side of the circle before the other side sets, a sticky patch tears the crepe as you lift it, and a tall rim gets in the way of the spatula. In Mexico, crepes turn up most often as crepas con cajeta, folded and warmed in goat’s milk caramel, and a home cook who wants to make them needs a pan that heats evenly and lets go cleanly.
This guide sorts out the materials (carbon steel, nonstick, ceramic and cast iron), names the crepe pans worth buying, and explains what to look for, from a kitchen’s point of view. If you would rather plug in than use a burner, we cover countertop machines separately in our guide to the best crepe maker electric.
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Quick verdict: which crepe pan to buy
For most home cooks, the best crepe pan is the Le Creuset Toughened Non-Stick PRO 11-inch crepe pan: a wide, low pan that works on every cooktop including induction, goes in the dishwasher, and comes with a wooden spreader (a rateau) for thin, even crepes. If you want a carbon steel pan that improves with use, choose the OXO Obsidian 10-inch, which comes pre-seasoned. If you want nonstick without PTFE, pick the GreenPan Valencia Pro 9.5-inch ceramic pan, and if you are on a tight budget, the Nordic Ware 10-inch does the job.
The table below puts our five standout pans side by side. Every pan we recommend, eight in all, is reviewed in full after it.
Five crepe pans side by side
One pick for each kind of cook, with the material, size and stovetop each maker or listing states.
| Crepe pan | Best for | Material & size | Induction (per maker) | Buy on Amazon |
|---|---|---|---|---|
| Most home cooks, easy cleanup | Nonstick on hard-anodized aluminum, 11-inch | Yes, all cooktops | View on Amazon | |
OXO Obsidian Pre-Seasoned Carbon Steel Crepe Pan, 10-inchBest carbon steel
|
Carbon steel, ready to use | Pre-seasoned carbon steel, 10-inch | Yes: all stovetops | View on Amazon |
| Nonstick without PTFE | Ceramic nonstick on hard-anodized aluminum, 9.5-inch | Yes, all stovetops | View on Amazon | |
Lodge 10.5-inch Round Cast Iron GriddleBest cast iron
|
Crepes, tortillas and pancakes in one pan | Pre-seasoned cast iron, 10.5-inch | Yes, any stovetop | View on Amazon |
| Occasional crepes, small budget | Nonstick aluminized steel, 10-inch | Not stated; check the listing | View on Amazon |
Product images from Amazon. Cooktop compatibility is as stated by each maker or listing; check before you buy.
Our picks for the best crepe pan
These eight pans cover the four surfaces worth considering for crepes: coated nonstick for the easiest release, ceramic for cooks avoiding PTFE, carbon steel for the traditional pan that seasons over time, and cast iron for a pan that also handles tortillas and pancakes. Each pick lists the specifications that matter for crepes and one honest reason to skip it.
1. Le Creuset Toughened Non-Stick PRO Crepe Pan, 11-inch – Easy Release, Spreader Included
This is the crepe pan for a cook who wants good crepes without learning a seasoning routine. It is a wide, very low pan with an 11-inch diameter, and it comes with a rateau, the wooden T-shaped spreader that crêpe makers in France use to push batter into a thin, even circle. A retailer’s product page describes the body as hard-anodized aluminum with an encapsulated aluminum core and a magnetic stainless steel disk in the base, which is what lets it work on induction.
The cooking surface is Le Creuset’s Toughened Non-Stick PRO coating. Le Creuset’s listing says the surface is triple-reinforced, textured to help browning, and safe for metal utensils and the dishwasher. The same retailer page states that the product “contains PFAS for its non-stick properties”, which is true of any PTFE-type coating; the FDA says the manufacturing process for nonstick cookware coatings vaporizes off virtually all the smaller PFAS molecules and that studies show negligible amounts can migrate to food.
For crepes, the low edge is the point. You can slide a thin spatula under the edge of a crepe from any angle, and the wide flat base leaves room for a full 10-inch crepe. Le Creuset rates the pan for every cooktop, including induction, and for the oven up to 500°F.
Care is easy: the dishwasher is allowed, though like any coated pan it will last longer if you keep the heat at medium and hand wash it most of the time.
Why we like it
- Wooden rateau spreader included in the box
- Works on all cooktops, including induction
- Dishwasher safe and metal-utensil safe, per Le Creuset
- Oven safe to 500°F
- Limited lifetime warranty
Key specifications
| Model | TNSP2100-28 |
|---|---|
| Material/coating | Hard-anodized aluminum, magnetic steel base; Toughened Non-Stick PRO (contains PFAS) |
| Diameter | 11 inches |
| Rim height | Not stated (very low rim) |
| Weight | Not stated |
| Induction | Yes |
| Oven-safe to | 500°F |
| Care | Dishwasher safe; metal utensils allowed |
Why we recommend it
It suits a home cook who makes crepes for weekend breakfasts or a dessert like crepas con cajeta, wants the crepe to release every time, and cooks on any kind of stove, induction included. The included spreader saves buying one separately.
Skip it if you want to avoid PTFE-type coatings or want a pan that lasts for decades. Any coated surface wears with use, and when it does the pan has to be replaced.
Pros and cons
Pros
- Spreader included
- Induction compatible
- Dishwasher safe
- Lifetime limited warranty
Cons
- PFAS-based coating, per the retailer’s disclosure
- Weight and rim height not published
- Coating will wear eventually
2. OXO Obsidian Pre-Seasoned Carbon Steel Crepe Pan, 10-inch – Carbon Steel for Induction
OXO’s crepe and pancake pan is the traditional carbon steel idea with two practical gains: it arrives pre-seasoned, and OXO rates it for every stovetop, including induction. It is a 10-inch carbon steel pan with a low edge, sold as a crepe and pancake griddle.
OXO says you can start cooking straight away and that the surface develops a nonstick patina with use. The handle comes with a removable silicone sleeve, useful because a carbon steel handle gets hot on the stove. OXO rates the pan for the oven up to 660°F (take the sleeve off first) and says it is safe with metal utensils.
For crepes, carbon steel’s quick response helps: when the pan gets too hot between crepes, it cools fast once you turn the flame down. As with any carbon steel pan, expect the first few crepes to need a little butter while the seasoning builds.
Care is hand wash only, per OXO, to preserve the patina. Dry it straight away and wipe on a thin film of oil if you will not use it for a while.
Why we like it
- Pre-seasoned, ready to use, per OXO
- Works on all stovetops, including induction
- Oven safe to 660°F
- Removable silicone handle sleeve
Key specifications
| Model | CC005102-001 |
|---|---|
| Material/coating | Pre-seasoned carbon steel, uncoated |
| Diameter | 10 inches |
| Rim height | Not stated (low edge) |
| Weight | Not stated |
| Induction | Yes |
| Oven-safe to | 660°F |
| Care | Hand wash only; dry and oil |
Why we recommend it
It is the carbon steel crepe pan for induction cooks, and for anyone who wants carbon steel without doing the first seasoning themselves. It doubles as a pancake and tortilla pan.
Skip it if you want a pan you can put in the dishwasher. Carbon steel rusts if it is left wet, so this pan asks for a little attention after every use.
Pros and cons
Pros
- Induction compatible
- Pre-seasoned
- Metal-utensil safe
Cons
- Hand wash only
- Weight not published
- Seasoning still needs building up
3. GreenPan Valencia Pro Ceramic Crepe Pan, 9.5-inch – Nonstick Without PTFE
Ceramic nonstick is a coating made without PTFE, and GreenPan is the brand most closely tied to it. This 9.5-inch crepe pan uses GreenPan’s Thermolon ceramic, which the maker describes as diamond-reinforced and free of PFAS, over a hard-anodized aluminum body with mirror-polished stainless steel handles.
America’s Test Kitchen named the 12-inch Valencia Pro frying pan the winner of its ceramic nonstick skillet review, calling it one of only three pans to pass its nonstick durability test. The same review is frank about ceramic in general: it says even the best ceramic surfaces deteriorated with use, because ceramic is brittle by nature and develops microscopic cracks. ATK reviewed the frying pan, not this crepe pan, but the coating and body are the same line.
GreenPan rates this pan for all stovetops, including induction, for the oven and broiler up to 600°F, and for the dishwasher and metal utensils. For crepes, keep the heat at medium or below. GreenPan’s care guidance says low to medium heat is best and warns against spray oils, whose fine particles burn and leave a carbonized layer; a little butter brushed on with a paper towel works better.
Why we like it
- Ceramic nonstick made without PFAS, per GreenPan
- The Valencia Pro line won ATK’s ceramic skillet review
- Induction ready; oven and broiler safe to 600°F
- Dishwasher safe
Key specifications
| Model | CC010368-001 |
|---|---|
| Material/coating | Hard-anodized aluminum; Thermolon ceramic nonstick (PFAS-free, per GreenPan) |
| Diameter | 9.5 inches |
| Rim height | Not stated |
| Weight | Not stated |
| Induction | Yes |
| Oven-safe to | 600°F |
| Care | Dishwasher safe; avoid spray oils |
Why we recommend it
It suits a cook who wants an easy-release crepe pan without a PTFE coating and who cooks on induction. It is the most documented ceramic option we found.
Skip it if you want the longest-lasting slick surface. By ATK’s account, ceramic loses its release sooner than traditional nonstick, so plan on replacing it sooner.
Pros and cons
Pros
- No PTFE, per GreenPan
- Induction compatible
- Dishwasher and metal-utensil safe
Cons
- Ceramic wears faster (ATK)
- Smaller 9.5-inch size
- Weight not published
4. Nordic Ware Traditional French Steel Crepe Pan, 10-inch – Simple and Affordable
Nordic Ware’s crepe pan is the uncomplicated choice for a cook who makes crepes a few times a year. It is a 10-inch pan of aluminized steel with a nonstick interior, and Nordic Ware says it has a larger cooking area than traditional crepe pans, which means a flatter base and a lower edge.
The listing describes the interior only as a “superior non-stick” finish and does not name the coating, so if the coating type matters to you, ask Nordic Ware before you buy. Care is hand washing with a mild detergent. Nordic Ware states the pan is made in the USA with a handle from China, and the listing carries a 10-year warranty.
What the listing does not say matters too: it gives no oven limit and does not mention induction, so treat it as a gas or electric stovetop pan unless the maker confirms otherwise. For crepes, keep the heat at medium, butter the pan lightly before the first crepe, and use a silicone or wooden spatula to protect the coating.
Why we like it
- Wide, flat cooking area, per Nordic Ware
- Nonstick interior for easy release
- Made in the USA, with an imported handle
- 10-year warranty on the listing
Key specifications
| Model | 03460 |
|---|---|
| Material/coating | Aluminized steel; nonstick (type not stated) |
| Diameter | 10 inches |
| Rim height | Not stated |
| Weight | Not stated |
| Induction | Not stated |
| Oven-safe to | Not stated |
| Care | Hand wash with mild detergent |
Why we recommend it
Buy it if you want a dedicated crepe pan for occasional use without spending on a premium brand, and you cook on gas or a standard electric stove.
Skip it if you cook on induction or want to know exactly what the coating is made of; the listing answers neither question.
Pros and cons
Pros
- Large flat cooking area
- Long warranty for the price
- Made in the USA
Cons
- Coating type not named
- Induction and oven use not stated
- Hand wash only
5. All-Clad D3 Stainless Pro Nonstick Crepe Pan, 11-inch – Clad Steel With Easy Release
All-Clad’s crepe pan puts a PTFE nonstick surface inside the company’s tri-ply construction: an aluminum core bonded between layers of stainless steel. The aluminum spreads heat across the base, and the stainless exterior is what makes it work on induction. All-Clad describes it as a wide, flat pan with low sides for flipping and turning crepes, pancakes and eggs.
The 11-inch pan is made in Canonsburg, Pennsylvania, with global components, according to All-Clad, and has double-riveted stainless steel handles. The listing’s features say it is oven safe to 500°F; the listing title says 600°F, so we go by the lower figure. All-Clad asks for hand washing only and recommends silicone, nylon or wooden utensils to preserve the coating.
This is the pan to consider if you already cook on clad stainless and like how it feels: the weight sits low and the polished exterior cleans up like the rest of a D3 set. For crepes, the PTFE surface gives the easiest release of any material here, so the learning curve is short.
Why we like it
- Tri-ply stainless with an aluminum core for even heat
- PTFE nonstick for easy release, per All-Clad
- Any stovetop, including induction
- Made in the USA with global components; limited lifetime warranty
Key specifications
| Model | 4222 NSR3 |
|---|---|
| Material/coating | Tri-ply stainless steel with aluminum core; PTFE nonstick |
| Diameter | 11 inches |
| Rim height | Not stated (low sides) |
| Weight | Not stated |
| Induction | Yes |
| Oven-safe to | 500°F (listing title says 600°F) |
| Care | Hand wash only; non-metal utensils |
Why we recommend it
It suits a cook who wants a sturdy, induction-ready nonstick crepe pan built on a clad stainless body, and who will hand wash it.
Skip it if you want dishwasher convenience; the Le Creuset pan allows the dishwasher and includes a spreader, while All-Clad asks for hand washing only.
Pros and cons
Pros
- Even heat from tri-ply construction
- Induction compatible
- Made in the USA
Cons
- Hand wash only
- Conflicting oven limit on the listing
- No spreader included
6. GreenPan x Bobby Flay Carbon Steel Crepe Pan, 11-inch – Bigger Carbon Steel, Grill-Ready
If the OXO feels small, this 11-inch carbon steel crepe pan from GreenPan’s Bobby Flay line gives you more room and works on induction. GreenPan says it is pre-seasoned and designed to develop a nonstick patina that improves with every use.
The listing describes the carbon steel as quick to heat, good at holding heat and responsive to changes in temperature, and names crêpes, Swedish pancakes, dosa, omelets and quesadillas among its uses. GreenPan rates it for every stovetop including induction, for the oven up to 660°F, and for open flames, grills and campfires, which makes it a useful outdoor griddle as well.
The listing does not spell out care instructions or the weight. Treat it like any other carbon steel pan: wash it by hand, dry it straight away and wipe on a thin coat of oil, and keep acidic sauces out of it until the seasoning is well established.
Why we like it
- 11-inch diameter, larger than most carbon steel crepe pans
- Pre-seasoned, per GreenPan
- Induction, oven to 660°F, grill and campfire
- No synthetic coating to wear out
Key specifications
| Model | CC010045-001 |
|---|---|
| Material/coating | Pre-seasoned carbon steel, uncoated |
| Diameter | 11 inches |
| Rim height | Not stated |
| Weight | Not stated |
| Induction | Yes |
| Oven-safe to | 660°F |
| Care | Not stated; hand wash, dry and oil as with any carbon steel |
Why we recommend it
Choose it for larger crepes on an induction stove, or if you want one carbon steel pan that also goes on the grill for tortillas and quesadillas outdoors.
Skip it if you want full maker care instructions and specifications before buying; the listing is thinner on detail than OXO’s.
Pros and cons
Pros
- Larger 11-inch surface
- Induction and grill ready
- Pre-seasoned
Cons
- Care and weight not stated
- Needs regular oiling
- Will not release well until seasoned
7. Lodge 10.5-inch Round Cast Iron Griddle – Crepes, Tortillas and Pancakes
Lodge does not sell a pan called a crepe pan, but its 10.5-inch round griddle is the cast iron shape that comes closest: a flat disc with a very shallow rim and one long handle. In a Mexican kitchen this is a comal, the pan for tortillas, and it turns out crepes too once it is hot and well seasoned.
Lodge pre-seasons it with vegetable oil, so it is ready to use, and says it is made with only iron and oil and is free of PFOA, PTFE and PFAS. It works on every stovetop including induction, as well as in the oven, on a grill or over a campfire. Lodge lists the weight at 4.65 pounds, which is the main drawback for crepes: swirling batter means tilting the pan in one hand.
The answer is to use a spreader instead of swirling. Pour the batter in the center and push it out in a circle with a rateau or the back of a ladle, the way crepes are made on a large flat griddle. Cast iron holds heat, so once it is up to temperature it keeps a steady run of crepes cooking at the same pace. Care is the Lodge routine: hand wash, dry and rub on a little oil.
Why we like it
- Pre-seasoned with vegetable oil, ready to use
- Any stovetop, including induction, plus oven, grill and campfire
- Free of PFOA, PTFE and PFAS, per Lodge
- Made in the USA
Key specifications
| Model | L9OG3 |
|---|---|
| Material/coating | Cast iron, seasoned with vegetable oil |
| Diameter | 10.5 inches |
| Rim height | Not stated (very shallow rim) |
| Weight | 4.65 lb |
| Induction | Yes |
| Oven-safe to | Oven safe; maximum not stated |
| Care | Hand wash, dry, then oil |
Why we recommend it
Buy it if you want one pan for crepes on Sunday and tortillas the rest of the week, on any stove. Our guide to the best comal for tortillas covers it from the tortilla side.
Skip it if you like to swirl batter by tilting the pan. At 4.65 pounds it is heavy in one hand, and cast iron needs a slow preheat.
Pros and cons
Pros
- Steady, even heat once hot
- Pre-seasoned and coating-free
- Works on every heat source
Cons
- Heavy for swirling batter
- Slow to heat
- Needs regular oiling
8. Tramontina Utsava Tri-Ply Ceramic Tawa, 11-inch – Flat Clad Pan for Crepes and Dosa
Tramontina sells this pan as a dosa tawa, the flat griddle used across South India, and names crepes, roti, flatbreads and tortillas among its uses. The thin, spread batter of a dosa asks for the same things a crepe does, so the shape suits both: a flat 11-inch surface with no real wall to work around.
The body is tri-ply clad, a stainless steel exterior around an aluminum core, which Tramontina says gives fast, even heat on all cooktops including induction. The cooking surface is a ceramic nonstick coating. Tramontina’s listing does not name the ceramic or make a PFAS statement, so we describe it simply as ceramic-coated.
Tramontina rates it for the oven up to 400°F and the dishwasher, and the stainless handle has a silicone sleeve that the maker says stays cool. The listing also mentions a lifetime warranty. As with the GreenPan, keep the heat moderate and use a little butter rather than spray oil to look after the ceramic surface.
Why we like it
- Fully flat 11-inch surface
- Tri-ply clad body with an aluminum core
- All cooktops, including induction; dishwasher safe
- Lifetime warranty, per the listing
Key specifications
| Model | 98051/009DS |
|---|---|
| Material/coating | Tri-ply stainless steel with aluminum core; ceramic nonstick |
| Diameter | 11 inches (flat) |
| Rim height | Not stated |
| Weight | Not stated |
| Induction | Yes |
| Oven-safe to | 400°F |
| Care | Dishwasher safe |
Why we recommend it
It suits a cook who makes crepes, dosa and flatbreads and wants one flat, induction-ready pan for all of them. Our guide to the best nonstick dosa pan compares it with other tawas.
Skip it if you want a long-lasting slick surface; ceramic coatings tend to lose their release sooner than PTFE, and the listing gives few coating details.
Pros and cons
Pros
- Truly flat surface
- Induction compatible
- Dishwasher safe
Cons
- Ceramic not named by the maker
- Lower oven limit than others
- Weight not published
How to choose a crepe pan
A crepe pan has one job, and the factors that matter all come back to it: spreading a thin batter evenly and letting go of it cleanly.
1. Surface: coated, ceramic, carbon steel or cast iron
Coated nonstick (PTFE-type) releases most easily and forgives mistakes, which makes it the right choice for a cook who makes crepes now and then. Ceramic does the same job without PTFE but, by America’s Test Kitchen’s account, wears faster. Carbon steel is the traditional French crepe pan: no coating, light, quick to respond, and better with every use, but it needs seasoning and drying. Cast iron holds heat best and doubles as a comal, but it is heavy. If you want to read more on coatings, our guide to the best nonstick pans covers PTFE and ceramic in more depth.
2. Size of the flat base
Makers measure across the top rim, and the flat cooking area is smaller. For dessert crepes, an 8- to 9-inch base is plenty; for large, thin crepes that you fold into quarters, look for 10 to 11 inches.
3. A low rim
The lower the edge, the easier it is to get a spatula under the crepe and to flip it by hand. All the pans here have low or very shallow rims; a standard frying pan, with its taller flared walls, works but makes the edges harder to reach.
4. Your stove
Induction needs a magnetic base. Several of these pans have one, but Nordic Ware does not say. Check before you buy.
5. Weight and handle
The classic way to make a crepe is to pour batter in with one hand while tilting and swirling the pan with the other. A light carbon steel pan makes that easy; a 4.65-pound cast iron griddle does not, and works better with a spreader.
6. Care
Be honest about cleanup. If the pan will go in the dishwasher, buy the Le Creuset or a GreenPan ceramic pan. If you are happy to rinse, dry and oil a pan by hand, carbon steel will outlast any coating.
How we chose these eight crepe pans
We did not cook in these pans. We started from what a working kitchen asks of a crepe pan (even heat, clean release, a low edge and simple care), then read each maker’s specifications and Amazon listings, checked that every pan was in stock on Amazon when we wrote this, and compared materials, sizes and stovetop ratings. Where a maker’s figures conflict, as with All-Clad’s oven limit, we use the lower number and say so.
For independent judgment we relied on America’s Test Kitchen, whose ceramic nonstick skillet review and article on carbon steel we read and cite above. We found no dedicated America’s Test Kitchen review of crepe pans, and we only quote reviews we have read ourselves. We left out pans that were out of stock or listed with only a few units left, including Mauviel’s carbon steel crepe pan and de Buyer’s Blue Carbon Steel crepe pan, and generic listings that do not say what the coating is. We also left out Matfer Bourgeat’s crepe pans: America’s Test Kitchen has reported that some lots of Matfer’s Black Steel carbon steel skillets were recalled in France, a ruling Matfer has appealed. ATK’s report covers skillets rather than crepe pans, but with good alternatives in stock we would rather point you elsewhere.
How to make crepes in a crepe pan
America’s Test Kitchen’s crepe method starts with the pan: heat it slowly and thoroughly, because, in ATK’s words, thorough heating is imperative for even browning. Their test cook heated a nonstick skillet over low heat for five minutes before the first crepe.
- Heat the pan fully over low to medium heat. Carbon steel and cast iron need a little longer than aluminum.
- Butter it lightly with a paper towel. Coated pans need very little; a new carbon steel pan needs a bit more.
- Pour and spread. Pour a small ladle of batter into the center, then tilt and swirl the pan, or push the batter out in a circle with a spreader, until it forms a thin, even round.
- Flip once when the surface looks dry and the edges have browned and lift slightly, then cook the second side briefly.
- Stack the crepes on a plate as they come off. Expect the first one or two to be practice; ATK’s recipes make a couple of extra crepes for exactly that reason.
For crepas con cajeta, fold the cooked crepes into quarters, warm them in a skillet with a few spoonfuls of cajeta until glossy, and finish with toasted pecans. Our guide to the best cajeta brand covers which jar to buy, and cajeta versus dulce de leche explains the difference between the two caramels.
Crepe pan questions, answered
What is the best type of crepe pan?
It depends on how often you make crepes. For occasional crepes, a nonstick pan such as the Le Creuset releases easily with little practice. For frequent crepes on a gas stove, a carbon steel pan like the OXO is the traditional choice and has no coating to wear out. Ceramic suits cooks avoiding PTFE, and cast iron suits cooks who want a pan for tortillas as well.
Can I make crepes in a regular frying pan?
Yes. America’s Test Kitchen’s crepe recipe uses an ordinary nonstick skillet. A crepe pan’s lower edge makes it easier to get a spatula under the crepe and gives you a wider flat base, but a good 10-inch nonstick or carbon steel egg pan will do the job.
What do America’s Test Kitchen, Serious Eats and Wirecutter recommend?
We could not find a dedicated America’s Test Kitchen crepe pan review. ATK’s ceramic nonstick review named the GreenPan Valencia Pro frying pan its winner, and its carbon steel article lists crepe pans among the classic carbon steel shapes. We were not able to read current Serious Eats or Wirecutter crepe pan coverage, so we do not repeat their picks here.
Is carbon steel or nonstick better for crepes?
Nonstick is easier from the first crepe and needs no seasoning. Carbon steel takes some breaking in, but once seasoned it releases well, handles higher heat and lasts indefinitely. If you are unsure, start with nonstick; you can add a carbon steel pan later if crepes become a habit.
Do I need a crepe spreader?
Not if you swirl the batter by tilting a light pan. A spreader (rateau) helps on heavier pans such as cast iron and on large, flat surfaces where swirling is awkward. The Le Creuset pan includes one.
Our final pick for crepes at home
Buy the Le Creuset Toughened Non-Stick PRO crepe pan if you want crepes that release from the first try on any stove, with a spreader in the box. Choose the OXO if you want carbon steel on any stove, induction included, the GreenPan Valencia Pro if you want to avoid PTFE, and the Nordic Ware if you only make crepes now and then. Whichever you choose, heat it fully and keep the heat moderate.
Making pancakes for a crowd? See our guide to the best pancake griddle pans.
Shopping on a budget? See our guide to the best value crepe pans.
Related guide: Crepe pan alternative.
If you would rather use a countertop machine, our guide to the best crepe maker electric compares plug-in models, and Mexican desserts explained has more ideas for what to serve. And if you would rather someone else did the cooking tonight, see the menu or call to order.