The 10 Best Crepe Pans

Updated March 17, 2018 by Brett Dvoretz

10 Best Crepe Pans
Best High-End
Best Mid-Range
Best Inexpensive
We spent 40 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 for satisfying any craving. These pans are specially made to create restaurant-quality versions of the traditional French-style, thin pancake. Many are designed with shallow sides for easy flipping, so they're also good for any other foods that need frequent turning. Get your toppings ready. 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. Neoflam Ceramic

The Neoflam Ceramic was clearly created to make a flawless crepe. It has two elevated sides for seamless flipping, and two recessed ones, for transferring your masterpiece to the plate. Unfortunately, it is not suitable for induction stoves.
  • contemporary style
  • textured anti-skid bottom
  • eggs tend to stick to it
Brand Neoflam
Model 51509
Weight 1.7 pounds
Rating 3.9 / 5.0

9. De Buyer Blue Steel

The special material used to make the De Buyer Blue Steel has all of the benefits of a traditional cast-iron model while being lighter and wearing a smoother surface. It does need to be seasoned, but it will just get better with each use.
  • makes terrific omelets
  • has a professional look and feel
  • no nonstick coating
Brand De Buyer
Model 2465
Weight 2.1 pounds
Rating 4.1 / 5.0

8. De Buyer Mineral B

The De Buyer Mineral B is made from 100% natural iron, with a unique beeswax coating to protect against oxidation and aid in seasoning. It boasts an extra-long handle that keeps your hands safe when you cook over a hot flame.
  • chemical-free nonstick surface
  • crafted in france
  • rather heavy at nearly five pounds
Brand De Buyer
Model 5615.30
Weight 4.3 pounds
Rating 3.9 / 5.0

7. Nordic Ware Steel

The versatile Nordic Ware Steel is influenced by traditional French designs and features a large 10-inch cooking area, making it ready to fry up big, luxurious morning hotcakes, with as many fillings as your hungry heart craves.
  • handle stays cool
  • heats up very quickly
  • must be hand washed
Brand Nordic Ware
Model 03460
Weight 2.1 pounds
Rating 3.8 / 5.0

6. Scanpan Classic

The Scanpan Classic is made from a heavy-duty pressure cast aluminum that promotes perfectly even heat distribution. That means it won't burn one edge of your food while leaving the other undercooked, which is a common problem with low-quality pans.
  • scratch-resistant surface
  • also good for stir-frying
  • high sides can get in the way
Brand Scanpan
Model 42251200
Weight 2.4 pounds
Rating 4.1 / 5.0

5. Saflon Granite

Don't worry about using utensils on the Saflon Granite because its unique, three-layer design is extremely durable. Plus, it can go in the dishwasher for effortless cleanup, and is free of harmful elements, like lead and cadmium.
  • includes a recipe e-book
  • available in two sizes
  • some may not like the uneven sides
Brand Saflon
Model pending
Weight 16 ounces
Rating 4.2 / 5.0

4. Cuisinart Chef's Classic

The hard anodized exterior of the Cuisinart Chef's Classic ensures you'll be using it for a long time. Its titanium-reinforced, nonstick interior means you won't even need to add oil to have food sliding right out of the pan.
  • extremely versatile
  • makes extra thin crepes beautifully
  • good for those reducing butter use
Brand Cuisinart
Model 623-24
Weight 1.9 pounds
Rating 4.2 / 5.0

3. Mauviel M'Heritage

With super-efficient conductivity and a large, flat bottom, the Mauviel M'Heritage allows you to make picturesque grub. Plus, buying copper cookware is an investment in the future; when properly maintained, it can last for generations.
  • striking bronze handle
  • surface holds up to repeated use
  • nice gift for a culinary student
Brand Mauviel
Model 6535.30
Weight 6.2 pounds
Rating 3.9 / 5.0

2. Cook N Home

Do you fancy yourself the morning meal master? Do you love performing elaborate wrist action when you're tossing flapjacks in the air? Then you will appreciate that the Cook N Home is lightweight, and doesn't get hot spots that ruin your creations.
  • good value for the price
  • teflon coating won't peel off
  • safe for gas and electric stoves
Brand Cook N Home
Model 02434
Weight 1.8 pounds
Rating 4.5 / 5.0

1. Le Creuset Marseille

This traditional, French-inspired Le Creuset Marseille is wide enough to make a large breakfast treat. It features enameled cast iron and comes in either a handsome red or blue finish that means it looks lovely on the stove or hanging on a wall hook.
  • includes a wooden spreader
  • angled handle makes flipping easy
  • safe to put in the oven
Brand Le Creuset
Model L2036-2759
Weight 7.2 pounds
Rating 4.7 / 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 March 17, 2018 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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