The 10 Best Crepe Pans

Updated April 25, 2017 by Brett Dvoretz

10 Best Crepe Pans
Best High-End
Best Mid-Range
Best Inexpensive
We spent 38 hours on research, videography, and editing, to review the top choices for this wiki. Whether you are in the mood for something savory or sweet, crepes are perfect to satisfy your desires. These pans are specially made to create the traditional French dish with ease. Many are designed with shallow sides for easy flipping, so they also make great pancakes and are perfect for cooking fried foods that need frequent turning. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best crepe pan on Amazon.

10. Upstreet Blue

The Upstreet Blue makes a great addition to any kitchen. The aqua blue finish is sure to impress, and the ceramic nonstick interior provides good, even heating while resisting surface scratches. Keep the heat on medium low to achieve the best results.
  • guaranteed for 12 full months
  • soft grip for comfort
  • underside paint may chip with use
Brand Upstreet
Model pending
Weight 14.4 ounces
Rating 4.1 / 5.0

9. Scanpan Classic

Made from a heavy-duty pressure cast aluminum that promotes perfectly even heat distribution, the Scanpan Classic won't burn one edge of your crepe while leaving the other undercooked, which is a common problem with inferior pans.
  • scratch-resistant nonstick surface
  • also good for stir-frying
  • pan sides too high for easy flipping
Brand Scanpan
Model 42251200
Weight 2.4 pounds
Rating 4.0 / 5.0

8. Le Creuset 10-2/3-Inch

This traditional, French-inspired Le Creuset 10-2/3-Inch is wide enough to make a large dish with ease. The enameled cast iron ensures even heating, and it comes in either a handsome red or blue finish that means it looks great on the stove or hanging from a wall hook.
  • includes wooden spreader
  • angled handle for perfect flip
  • very heavy option
Brand Le Creuset
Model L2036-2759
Weight 7.2 pounds
Rating 4.0 / 5.0

7. Nordic Ware 03460

The versatile Nordic Ware 03460 is influenced by traditional French designs, but features a larger than average cooking surface. That makes it perfect for frying up big, luxurious crepes, with as many fillings as you can imagine.
  • made in the usa
  • sloped sides for easy food removal
  • 10-inch diameter
Brand Nordic Ware
Model 03460
Weight 2.1 pounds
Rating 3.9 / 5.0

6. De Buyer Blue Steel

The special material used to make the De Buyer Blue Steel has all of the heating and cooking benefits of a traditional cast-iron option, while being lighter with a smoother surface. It does need to be seasoned, but it will just get better with each use.
  • great for cooking eggs
  • less than 30 dollars
  • factory coating must be removed
Brand De Buyer
Model 5303.24
Weight 2.1 pounds
Rating 4.1 / 5.0

5. DeBuyer Mineral B Element

The DeBuyer Mineral B Element is made from 100% natural iron, with a unique beeswax coating to protect against oxidation and aid in seasoning. The nonstick coating is chemical free and the extra-long handle keeps you away from the heat when you cook over a hot flame.
  • more seasoned the more it's used
  • imported from france
  • not dishwasher safe
Brand De Buyer
Model 5615.30
Weight 4.3 pounds
Rating 4.0 / 5.0

4. Mauviel M'Heritage

With super-efficient conductivity and a large, flat bottom, the Mauviel M'Heritage allows you to quickly and easily make fantastic crepes. Plus, buying copper cookware is an investment in the future, as a properly maintained copper pan can last for generations.
  • striking bronze handle
  • lining holds up to repeated use
  • fairly expensive option
Brand Mauviel
Model 6535.30
Weight 6.2 pounds
Rating 3.9 / 5.0

3. Cuisinart 623-24 Chef's Classic

Cooking is easy with the Cuisinart 623-24 Chef's Classic. The hard anodized exterior ensures you'll be using it for a long time, and with the titanium-reinforced, nonstick interior, you won't even need to season it to have food sliding right out of the pan.
  • great value for the price
  • stainless steel handle stays cool
  • oven safe up to 500 fahrenheit
Brand Cuisinart
Model 623-24
Weight 2.3 pounds
Rating 4.7 / 5.0

2. WaxonWare 11 Inch

The beautiful WaxonWare 11 Inch features a unique three layer, marble based nonstick coating, which works without any added chemicals. The lovely finish and the faux-wood, soft touch handle makes it as nice to look at as it is to use.
  • includes a 3-year limited warranty
  • works with induction ranges
  • easy to assemble
Brand WaxonWare
Model pending
Weight 11.2 ounces
Rating 4.6 / 5.0

1. Swiss Diamond 6226i

Made in Switzerland and boasting exceptional quality craftsmanship, the Swiss Diamond 6226i has a patented nonstick coating, so your crepes come out beautifully every time. It is also oven safe up to 500 degrees for use with other dishes.
  • works on any stove
  • comfortable stay-cool handle
  • heavy-duty aluminum will never warp
Brand Swiss Diamond
Model 6226i
Weight 3.6 pounds
Rating 4.0 / 5.0

History Of The Crepe

Crepe is the French word for pancake and, unlike pancakes common in America, they are not fluffy, but rather thin. They are also traditionally made from buckwheat flour. The origin of the crepe lies in Brittany, France.

Brittany juts out from the main landmass of France and is surround on three sides by water. This made it an isolated region with a harsh, rocky landscape that is not ideal for growing most types of crops. The culture of Brittany is also somewhat different from the rest of France and is known for having a British influence.

In the 12th century, not many crops were grown in the region, so when buckwheat, a high protein and fiber-rich grain with a lot of nutritional value, arrived on its shores and seemed to take to the landscape well, the Bretons took full advantage of it. They ground it down and combined it with water to create a batter. This was ladled onto a butter coated hot pan and spread thin with a wooden scraper. Both sides were cooked and then filled with whatever local ingredients happened to be fresh at the time.

Sweet and savory crepes have been around since crepes were first made. Two of the most traditional and well-known crepes include the basic, but tasty, lemon and sugar filled version and the ham and cheese crepe. Another extremely popular crepe, the crepe Suzette, which is made with orange, sugar, and brandy, has an interesting and somewhat disputed origin. Some tales tell of a young waiter who accidentally lit a crepe dessert on fire when serving the Prince of Wales, while others claim the same young waiter often made it as a dish for his mom.

What To Look For In A Crepe Pan

There is much debate about the best material for a crepe pan. Some die hard traditionalists feel that cast iron is the best, but other people find the weight and caring for a cast iron pan inconvenient. They may prefer stainless steel or a non-stick Teflon pan. Whichever type of crepe pan you choose to purchase, there are a few things that every good crepe pan should have, or not have in some case.

All good crepe pans will have low sides. This makes flipping crepes easier without accidentally damaging them when trying to slide the spatula underneath. Another feature of a good crepe pan is a thick bottom. Thin pans often heat unevenly, which can result in a crepe that is burnt in one section and barely browned in another.

When picking a crepe pan, consider the shape of the handle. You want to find a pan with a long handle that won't get hot and will be comfortable to hold in your hand. As you become better at making crepes, you may choose to start air flipping them. You will also probably pick up the pan to slide finished crepes onto a plate. Having a pan that isn't too heavy and features a comfortable handle will help you move up to these advanced techniques quicker.

It's can also be nice to buy a crepe pan that comes with a wooden spreader. The batter spreader will help you create perfectly level crepes with no thick spots.

Tips For Making The Perfect Crepe

When making crepes, there are a few tips that will increase your chances of producing the perfect one. Before you start to cook, it's best to make the batter, then refrigerate it for at least one hour before it hits the hot pan.

When agitating the wheat flour and water while mixing the batter, gluten is formed. Letting the batter set for an hour in the refrigerator gives the gluten time to relax after mixing, which will produce lighter and airier crepes.

Ideally one should use a crepe pan when making this delicate meal, as they are designed with properties specifically suited to making them. If you don't have a crepe pan on hand, choose a heavy bottomed pan with thick steel that heats evenly. If the pan does not heat evenly across the entire surface, it will create uneven browning, which can alter its delicious taste as well as ruin its poor appearance.

Another huge component to cooking a crepe, aside from the pan, is temperature control. This isn't hard to achieve, but does requires a little finesse if not more trial than error. Whether you have a gas, or electric, or induction oven, just remember to keep your heat source consistent. If the pan is too hot, or too cold when it is time to cook, your crepe is liable to end up burnt and raw, or stuck and unflippable.

When cooking the first crepe, it is often necessary to use more butter than with the following crepes. This helps the pan get fully coated with fat, ensuring your crepes brown correctly and don't stick. Your first crepe may come out overly buttery and a bit crispy, but this will make cooking the rest of the crepes easier. If you do it correctly, you won't need to add more butter to the pan until four or five crepes later.

Finally, and this is vital, don't flip your crepe too early. More than likely if you try and flip a crepe too early, it will tear. At best it won't have time for the bottom to fully brown.



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Last updated on April 25, 2017 by Brett Dvoretz

A wandering writer who spends as much time on the road as behind the computer screen, Brett can either be found hacking furiously away at the keyboard or perhaps enjoying a whiskey and coke on some exotic beach, sometimes both simultaneously, usually with a four-legged companion by his side. He hopes to one day become a modern day renaissance man.


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