There are certain foods I prefer to buy not make, like fried chicken and ice cream. Anecdotally, the number of existing, dedicated shops and stands suggests crepes fall into this category for many people. However, after my first attempt many moons ago, I was surprised to find how easy they are to make at home. As my adoration for thin, crispy crepes raged on, a good crepe pan became essential.

While a stainless steel or nonstick skillet will do in a pinch, a dedicated crepe pan has a wider surface and lower sides to deliver better results with less fuss. That said, there are a lot of options: classic carbon steel, nonstick pans with wooden spreaders, and electric models that are meant to be dipped into batter. As a site, we’ve never reviewed crepe pans. It was high time to crack some eggs, whisk batter, and get testing. 

The Winners, at a Glance

This crepe pan is thin, light, and conducts heat just like a crepe pan should (read: evenly). Unlike heavy cast iron, you won’t find any trouble lifting and swirling batter. Once seasoned, clean-up is easy.

Many cooks will find a nonstick crepe pan easier to use, as it virtually eliminates all issues with flipping. The Le Creuset Toughened Nonstick Pro has a huge surface and comes with a wooden spreader, making it all the easier to get the batter to as thin as possible.

Dedicated crepe stands often use these circular electric griddles. My favorite from Proctor Silex has an extra-large surface, eight settings, and heats quickly and evenly.

This machine has you dip the hot surface into the batter, eliminating the need to perfect your swirling and thinning skills. I think it’s a good option for those new to crepe making.

The Tests

• Basic Crepes Test: To see how crepe pans and machines could perform at producing their namesake food, I made a full recipe’s worth of our basic crepe recipe with each model. I evaluated the final crepes, how easy the crepes were to flip, the overall performance and usability, and the ease of cleaning.
• Galettes Bretonnes (Winners Only): For those good enough to pass the first test, I made buckwheat crepes with them (typically used in galettes bretonnes). This savory batter is thicker and more viscous than wheat flour variations, so I noted how easy (or hard) it was to flip and fold this type of crepe.

How to Use a Crepe Pan

Before diving into the nitty-gritty of what I learned while testing, let’s take a beat to discuss how to use a crepe pan. You start by heating the pan over medium to medium-high heat (experience will help you nail the sweet spot). If the pan requires it, add some clarified butter and then a ladle of crepe batter. 

Immediately begin tilting and swirling the pan to spread the batter. This movement should be quick and smooth to cover the bottom of the pan evenly before the batter sets. The goal is to create a thin layer that cooks uniformly.

Alternatively, if using a larger crepe pan, an electric crepe machine, or aiming for impeccably round crepes, a batter spreader is helpful. Pour the batter into the center, then use the spreader—often a T-shaped wooden tool—to swirl the batter outward in a quick, circular motion, starting from the center and working to the edges. 

After the batter is spread, cook the crepe for about 45 to 60 seconds, or until the edges begin to brown and lift from the pan. Use a spatula to check if the underside is golden and, if so, flip it carefully. Cook the second side for about 30 seconds until lightly golden. Once done, slide the crepe out of the pan and onto a plate. Adjust the heat as needed throughout the process, as the pan can become hotter the longer it’s used.

What We Learned

Should You Buy an Electric Crepe Machine? 

There’s a reason crepe shops cook crepes with electric machines. Like electric griddles, these machines are simple to use, offer even heating crepe after crepe, and never give you trouble with sticking. 

So, what’s the downside? Well, the machines can leave a few things to be desired. For one, there’s no picking up and swirling the batter to thin it. The machine stays put on the table so you’ll have to practice spreading and will need to buy a spreader/spatula if it doesn’t come with one. You also won’t be able to submerge the machine in water and will have to clean the surface by hand. Storage is another factor to consider, especially if you have limited space.

Another drawback is that true, traditional French crepes have buttery, crispy edges that I wasn’t able to replicate with any of the nonstick machines (or pans for that matter). 

Carbon Steel Was a Winner

Surprisingly (or not, since carbon steel is awesome), I preferred the carbon steel crepe pans over the nonstick steel or cast iron options. The cast iron pans were too heavy to lift and tilt, resulting in unevenly spread batter. While easy to pick up, the nonstick pans couldn’t deliver the same texture and flavor as mentioned above. Carbon steel pans strike the best balance between heat conductivity, ease of use, and performance. They provide a durable, naturally nonstick surface when properly seasoned, are lighter than cast iron for easier handling, and offer superior heat control (a must for crepes).

Many carbon steel pans must be seasoned, a fairly simple process that typically only needs to be done before first use. For the De Buyer crepe pan I tested, this involved rubbing some oil on the pan and heating it to smoking before letting it cool. Some carbon steel pans come pre-seasoned, so make sure to check the manufacturer’s instructions.

What Size Crepe Pan Do You Need?

When deciding on the perfect crepe pan, size plays a role in the ease and quality of your crepe-making. A pan with a larger surface area offers more room for batter spreading, which is crucial for creating thin, even crepes. The ideal diameter for a traditional stovetop crepe pan is between 9 1/2 to 10 inches. At this size, the pan is large enough to allow for spreading, yet small enough to manage easily over the burner and flip the crepes gracefully.

For those interested in electric crepe makers, opting for a model that measures at least 11 inches in diameter is ideal. Some of the best ones, like our top pick, extended up to 13 inches. These larger sizes allow you to use the spreader to smooth batter as far as you need to get it ultra-thin.

The Criteria: What to Look for in a Crepe Pan

If you’re in the market for a crepe pan, you’ll first have to choose between nonstick or traditional. I preferred the overall texture and quality of the crepes produced on carbon steel and cast iron pans, though these do have a learning curve compared to nonstick. Between carbon steel and cast iron, carbon steel was much easier to lift, tilt, and swirl with—essential for making evenly spread crepes. 

Whichever pan you choose, pick one that’s lightweight enough to pick up and tilt. For me, that was no more than three pounds. As far as size, larger surface areas left more room for spreading, with the sweet spot hitting right around 9 1/2 to 10 inches. 

If the electric crepe machines seem more your speed, opt for one at least 11 inches across (and up to 13 like our winner, if you can). The best ones come with tools for spreading and flipping and have easy-to-read and intuitive controls that let you adjust heat precisely. Longer cords are always a plus, too.

Our Favorite Crepe Pans

What we liked: We’ve been fans of carbon steel pans for a long time. Thin and lightweight, this type of pan heats up quickly and conducts heat well. Those same properties make it a great material for a crepe pan. This pan has a wide surface area with low, gently sloped sides. This design gives you the option to tilt and swirl the batter to thin it or use a spreader (both a wooden spreader and flipper are included with the pan). When it came time to cook crepes, the batter easily spread across the surface of the pan, resulting in a thin crepe with lacy edges.

What we didn’t like: This pan requires a round of seasoning before you begin, but we have a handy guide for that. Once this part was done, the crepe batter never stuck. Carbon steel is not dishwasher-safe and must be dried thoroughly after cleaning to prevent rusting. 

If the price is a bit high for your budget, the pan is also available at a lower price point without the wooden tools.

Key Specs

• Material: Carbon steel
• Weight: 2 pounds
• Handle length: 8 inches
• Induction compatible?: Yes
• Dishwasher-safe?: No

What we liked: Le Creuset makes some great products and their crepe pan is no exception. I loved the super-wide surface area and the small lip for corralling batter. The nonstick coating gave me no trouble when it came to flipping crepes. The coating is triple-reinforced and distributed heat more evenly than the other nonstick models I tested. It also comes with a wooden batter spreader.

What we didn’t like: This pan is pricey. While we don’t typically recommend splurging on nonstick, a crepe pan’s going to be used far less frequently than a standard nonstick skillet.

Key Specs

• Material: Nonstick coated metal
• Weight: 3 lbs, 8 ounces
• Handle length: 8 inches
• Induction compatible?: Yes
• Dishwasher-safe?: Yes (though we don’t recommend cleaning nonstick in the dishwasher)

What we liked: Most of the electric crepe machines operated the same, though there were a few ways that this one stood out. The surface area is extra-wide, which helps thin the batter as much as possible. You could even use this machine to make dosa or large tortillas. The heat settings are clearly marked and simple to operate, with plenty of room for half settings between numbers so you can dial in the perfect temperature.

The finished crepes were evenly cooked and flipped without sticking or resisting and the machine comes with a few tools, like a batter scoop, spreader, and flipper. The body of the machine stays cool during cooking, so you can move it after use without much issue. I also appreciated the built-in place to store the cord.

What we didn’t like: Keep in mind that this type of crepe maker can’t be lifted and turned, so you’ll have to perfect using the tool to spread the batter. However, I was able to get the hang of it quickly. This type of machine is bulkier to store than a slim metal pan. 

While a nonstick surface like this does not require the use of oil or butter, the downside to that is that the final crepes will not have the signature buttery edges that true French crepes offer (the manufacturer says not to use butter, as this gunk up the surface over time).

Key Specs

• Material: Stainless steel; plastic
• Weight: 3 lbs, 14 ounces
• Handle length: N/A
• Induction compatible?: N/A
• Dishwasher-safe?: The tools are

What we liked: Instead of the ladle-and-spread method, you add all your batter into the provided bowl and dip the hot surface of this crepe maker into it. Only a thin layer sticks to the machine, eliminating the business of trying to spread the batter as thin as possible. When the crepe is cooked a few moments later, the edge starts to peel back and the crepe can be easily flipped and removed. While the overall quality didn’t compare to most of the other pans and makers we tested, this could be a great option for beginners or those intimidated by the crepe cooking process. 

What we didn’t like: The crepes were not the prettiest or the most evenly cooked. Crepe purists and perfectionists might not be satisfied with the results from this machine, though I would say this pick is not for them anyway. 

Key Specs

• Material: Nonstick-coated metal and plastic
• Weight: 1 pound, 10 ounces
• Handle length: 8 inches
• Induction compatible?: N/A
• Dishwasher-safe?: No

The Competition

FAQs

Can you make crepes in a cast iron pan? 

You can make crepes in a cast iron pan. Keep in mind that you may struggle to swirl and flip the crepe in a cast iron skillet due to its weight and high sides.

Is cast iron or carbon steel better for crepes?

We found that carbon steel is better for crepes. While cast iron is great at distributing and maintaining heat, it’s heavier than carbon steel. We preferred lightweight pans we could pick up and tilt to swirl the batter.

Why We’re the Experts

• Taylor Murray has been working in food and food media for over 10 years, including in award-winning restaurants. She has written extensively for Serious Eats. 
• Taylor tested 12 crepe pans, making a full batch of standard crepes in each and a batch of crepes bretonnes in the winners. During this, she evaluated each pan’s performance, usability, and design.