Crepe & Pancake Pans
Crêpe pans, pancake griddles, and specialty pans for a perfect breakfast every time. Find the right size and surface for thin French crêpes or fluffy stacks.
Crêpe Pans vs. Pancake Pans: What's the Difference?
A true crêpe pan is almost flat: sides are just high enough to contain the batter as you swirl it into a thin, even layer. The low profile makes it easy to slide a spatula underneath or flip with a flick of the wrist. Most measure 9 to 11 inches and are made from carbon steel, the material used in French crêperies for its quick heat response.
Pancake pans are built for thicker batters that don't need swirling. Some pans feature individual round moulds for uniform results, and novelty pans with shapes like animals or snowflakes make breakfast more fun for kids.
When Carbon Steel Is Worth the Effort
Carbon steel crêpe pans are the standard in professional kitchens for a reason: they're lightweight, heat evenly, and respond instantly when you adjust the flame. The tradeoff is maintenance. They require seasoning before first use and ongoing care to prevent rust: dry thoroughly after washing, apply a light oil coating, and never leave them soaking.
For cooks who make crêpes regularly, the investment pays off. A well-seasoned carbon steel pan releases batter cleanly and develops better non-stick properties with every use.
When Non-Stick Makes More Sense
If crêpes are an occasional indulgence rather than a weekly habit, a quality non-stick pan gets the job done with far less fuss. Modern non-stick coatings release delicate crêpes easily without requiring seasoning, and cleanup takes seconds. They're also forgiving for beginners still learning the swirl-and-flip technique.
For pancakes, non-stick is often the practical choice, especially for griddles where you're cooking multiple items at once. Look for PFOA-free coatings and avoid overheating, which can degrade the surface over time.
Tools That Help
Crêpe spreaders (râteau): A T-shaped wooden tool used to spread batter into a thin, even circle. Essential for traditional technique on flat crêpe pans.
Offset spatulas: Thin, flexible spatulas slide under delicate crêpes without tearing. Look for a blade long enough to support the full crêpe as you flip.
Squeeze bottles: Fill with batter for precise, mess-free pancake shapes, especially useful with novelty pans.
Frequently Asked Questions
Why do my crêpes stick even in a non-stick pan?
The pan may not be hot enough, or there's too little fat. Heat the pan over medium until a drop of water sizzles away immediately. A light brush of butter before each crêpe helps, even on non-stick surfaces.
What's the trick to spreading crêpe batter evenly?
Pour batter into the centre of a hot, lightly greased pan, then immediately lift and rotate the pan in a circular motion so the batter coats the surface in a thin layer. This takes practice: your first crêpe or two may not be perfect, and that's normal.
Are there pans that work for both crêpes and pancakes?
A 10-inch non-stick skillet with low, sloped sides can handle both reasonably well. It won't be as specialized as a dedicated crêpe pan or as efficient as a large griddle, but it's a good all-purpose option for smaller households.
