Top 10 Best Crepe Pan America's Test Kitchen, Our Picks

The best pan for cooking crepes is typically a lightweight, nonstick skillet with low sides. A crepe pan should have a flat surface to ensure even cooking and allow for easy flipping of the delicate crepe. Look for a pan with a smooth, nonstick coating to prevent sticking and facilitate effortless flipping. Additionally, a pan with a larger diameter allows you to spread the batter thinly, resulting in perfectly thin and delicate crepes.

What makes a crepe pan different?

A crepe pan differs from regular pans due to its specific design features tailored for cooking crepes. Unlike traditional skillets, crepe pans have low sides to facilitate easy flipping of the thin crepe. They also have a flat surface, which ensures even heat distribution and uniform cooking. Additionally, crepe pans often come with a nonstick coating to prevent the delicate crepes from sticking and tearing during the cooking process.

Which pancake maker is best?

When it comes to making crepes, the best pancake maker is a dedicated crepe pan or crepe maker. These appliances are designed specifically for cooking crepes and offer features such as nonstick surfaces, adjustable temperature controls, and large cooking surfaces to create thin, perfectly cooked crepes. Electric crepe makers are particularly convenient as they maintain consistent heat levels, making it easier to achieve consistent results batch after batch.

What is the standard crepe pan size?

The standard size for a crepe pan typically ranges from 8 to 12 inches in diameter. However, the ideal size may vary depending on personal preference and the quantity of crepes you intend to make. A larger pan allows you to spread the batter thinly, resulting in larger crepes, while a smaller pan may be more suitable for individual servings or smaller portions.

What is the secret of a good crepe?

The secret to making a good crepe lies in achieving the perfect batter consistency and mastering the cooking technique. For the batter, it's essential to use a simple mixture of flour, eggs, milk, butter, and a pinch of salt, whisked until smooth and free of lumps. Letting the batter rest for at least 30 minutes allows the gluten to relax, resulting in a tender crepe. When cooking, preheat the crepe pan over medium heat and lightly grease it with butter or oil. Pour a small amount of batter into the center of the pan, then quickly tilt and rotate the pan to spread the batter thinly and evenly. Cook the crepe for about 1-2 minutes on each side until golden brown, then carefully flip it using a spatula or by using your fingers. The key is to be patient and practice flipping until you achieve that perfect, delicate texture.

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