The Pan and Process

The classic French crepe pan is heavy with distinctly angled shallow edges, somewhat like the sloping sides of an omelet pan. Though not expensive, crepe pans have limited utility. We tested all of these recipes with an eight-inch nonstick skillet with great results. The nonstick surface is essential because the Basic Crepe recipe does not use additional fat in the pan to cook the crepes.  

The trickiest part of the process is swirling just the right amount of batter in the pan. It's not difficult, but it takes practice. Even seasoned cooks use the first crepe as practice, so don't be discouraged if it takes a couple of times to get the hang of it. The crepes don't have to be uniform or perfectly round.

Success lies in preheating the pan to the correct temperature and mastering the swirl. You want to distribute a thin layer of batter quickly over the base of the hot pan so the crepe will have uniform thickness and cook evenly. Start by adding the batter to the center of the pan. Gently tilt the pan in a circular motion so the batter runs to, but not up, the sides of the pan.

Our crepe recipes only call for about three tablespoons of batter per crepe. Because timing is critical to producing a smooth, even crepe, we recommend scooping the batter with a 1/4-cup dry measuring cup. Fill it just three-quarters full, and then add the batter to the pan all at once.

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