Crêpe pan

Crêpe pans are typically 8 to 10 inches across. The low sides make it easy to slide a spatula under the crêpe and flip it. Traditional pans are made of carbon steel, which is seasoned like cast iron to build a natural nonstick surface, while modern pans often have a nonstick coating.

To cook a crêpe, heat the pan over medium heat and brush it lightly with butter. Pour in a small ladle of batter and tilt the pan at once so it spreads into a thin round. The first crêpe often comes out uneven while the pan settles to the right heat.