Crepe Pan: Essential Or Excessive?

Do you need a special pan to make the perfect crêpes? The answer is no. While crêpe pans are lovely to look at, with their specialised design, you can make great crêpes with any good skillet.

To make crêpes, you need a solid skillet that heats evenly and has a flat base. This means that as long as your pans aren't warped, they should be fine to use. A non-stick skillet will ensure that your crêpes won't stick to the pan, but you can also grease a pan with butter to prevent sticking and add a little extra flavour.

If you're looking to buy a new pan, there are a few things to consider. A good crêpe pan should have a thick, smooth bottom and walls for even heating and heat transfer, low walls to make it convenient to flip the crêpes, and a handle made of a material that doesn't get hot. It should be comfortable in size—ideally, it should be no larger than 26 cm and no smaller than 20 cm in diameter.

While you don't need a crêpe pan, if you're looking to buy a new pan for your kitchen, it could be a good option, especially if you plan on making a lot of crêpes.

Crepe pans are not essential

Using a regular skillet also gives you a wider range of sizes to choose from. For example, you can use an 8-inch skillet for small, breakfast crepes and a 12-inch skillet for large, savory crepes. This versatility means you can make crepes without having to buy any extra cookware.

If you are set on using a crepe pan, there are a few things to keep in mind. Firstly, the size of the pan is important. A comfortable size for a crepe pan is between 20 and 26 cm in diameter. This size allows for even heating and makes flipping crepes easier.

Additionally, look for a pan with a thick, smooth bottom and walls for even heating and heat transfer. A pan with low walls will also make it more convenient to flip even the thinnest crepes. Finally, choose a pan with a handle made of a material that does not get hot, as this will make it easier and safer to handle.

Non-stick pans are easier to use

Non-stick pans are designed to prevent food from sticking to their surface, making them a convenient option for cooking sticky or delicate dishes. They are particularly useful for dishes that require beaten eggs, such as scrambled eggs, omelettes, Spanish tortillas, and frittatas. The non-stick surface allows you to easily flip and manoeuvre the food without tearing or sticking to the pan.

Additionally, non-stick skillets are excellent for toasting nuts. You can simply stir the nuts in the pan over the stove to achieve even cooking, without having to use an oven.

However, it is important to note that non-stick pans have limitations. They are not suitable for high-temperature cooking methods like searing or charring meat. Non-stick pans won't give your steak that perfect crust or make chicken skin crispy. Meat, chicken, and seafood are better cooked in cast iron or stainless steel cookware.

Non-stick pans are also not ideal for making pan sauces, as they don't allow for the formation of the fond, the browned bits that build up when you cook meat or vegetables, which are essential for flavourful sauces.

Furthermore, non-stick pans can be damaged by acidic ingredients like tomatoes, citrus fruits, and wine, which can wear down the non-stick surface over time.

While non-stick pans offer convenience and ease of use for certain types of dishes, they should be used in conjunction with other types of cookware, like cast iron or stainless steel, to achieve the best results for a variety of cooking methods and ingredients.

Stainless steel pans can be used

While some sources claim that a crepe pan is not necessary to make crepes, others argue that it is difficult to make crepes without a non-stick pan. One source says that "any good skillet can turn out a great crepe" as long as it has a flat base and heats evenly. However, another source says that "starchy batter, without oil, fat, or teflon*, will adhere to a stainless steel pan, and will be removable only with a scraper."

Teflon is a non-stick coating.

If you are using a stainless steel pan, it is important to note that the pan should be seasoned and oiled to prevent sticking. One source recommends using a thin coat of oil on the pan and then wiping it off with a paper towel before adding the batter. Another source recommends using a non-stick spray on the pan, reapplying every 3-4 crepes.

Temperature control is also important when using a stainless steel pan to make crepes. If the temperature is too high, the crepes will burn before they are ready. If the temperature is too low, they will be more likely to stick to the pan.

In summary, while it may be possible to use a stainless steel pan to make crepes, it will require more preparation and care than using a non-stick pan.

Cast iron pans are long-lasting

While you don't need a crepe pan to make crepes, if you're looking to buy one, cast iron pans are a great long-lasting option.

Cast iron pans are incredibly durable and can last for decades, if not centuries, with proper care. They can be used on a variety of cooktops, including induction, and are oven-safe. Cast iron pans also have excellent heat retention and distribution, ensuring even cooking.

One of the best features of cast iron pans is their natural non-stick properties. When seasoned properly, they can be just as non-stick as modern non-stick pans, without the risk of the coating flaking or peeling over time. This makes them ideal for cooking crepes, as the crepes will slide right off the pan without sticking.

While cast iron pans are heavier than some other options, this is a small price to pay for their longevity and performance. With a little practice, you'll be able to handle the weight with ease and be flipping crepes like a pro.

When it comes to choosing a cast iron crepe pan, there are a few options on the market, including offerings from Le Creuset and Staub. These pans typically come with a spreader and spatula, specifically designed for making crepes. So, if you're looking for a pan that will last a lifetime and produce perfect crepes every time, a cast iron crepe pan is a great choice.

Crepe pans are shallow

The shallow and wide structure of crepe pans allows for even heat distribution and cooking. They are typically made of cast iron, carbon steel, or aluminium. The pans are durable, resistant to deformation, and affordable.

The ideal diameter for a traditional stovetop crepe pan is between 9.5 to 12 inches. This size offers a balance between providing enough space for batter spreading and being manageable over the burner. For electric crepe makers, a diameter of at least 11 inches is recommended, with some models extending up to 13 inches.

The shallow design of crepe pans is a key feature that distinguishes them from other types of cookware and makes them particularly well-suited for cooking crepes.

Frequently asked questions