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The Best Crepe Pan

Last updated on February 29, 2024
Best Crepe Pan

Our Review Process

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Our Picks For The Top Crepe Pans

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Product Overview
Key Takeaway
 Best Overall

Cuisinart 623-24 Chef’s Classic Hard-Anodized Crepe Pan, 10-Inch

Don't Waste Your Money Seal of Approval


Chef's Classic Crepe Pan, 10-Inch

This handy crepe pan can be used in a traditional oven or over a gas or electric stove. The quantanium interior keeps the crepes from sticking without the chemicals you typically get from other nonstick coatings. The design also features a tapered rim and a hard-anodized exterior for increased function and durability.

Overall Take

Handle Stays CoolYou won't need an oven mitt to work with this crepe pan, as the handle is made of stainless steel that stays nice and cool to the touch.

 Best for Versatility

Lodge 17L9OG3 Cast Iron Crepe Pan Griddle, 10.5-Inch


Cast Iron Crepe Pan Griddle, 10.5-Inch

If you're searching for a versatile crepe pan that has a variety of uses, this model is your best bet. Not only can it be used over any heating source, even a campfire, but it's also ideal for frying, baking and sautéing foods. The pan gets high marks for its longevity and ability to heat foods evenly.

Overall Take

Multipurpose GriddleWith this crepe pan, you'll be able to do everything from cooking crepes to sautéing a medley of vegetables.

 We Also Like

De Buyer MINERAL B Carbon Steel Crepe Pan 10-Inch

De Buyer

MINERAL B Carbon Steel Crepe Pan 10-Inch

You don't have to worry about chemicals like PTFE or PFOA with this crepe pan. It's constructed from pure iron and doesn't have any added nonstick coatings. In fact, the pan is seasoned using a natural beeswax, which results in an organic nonstick surface for easier cooking.

Overall Take

Pure Iron ConstructionThis crepe pan is 100% natural, made from pure iron and completely chemical free.

 Strong Contender

Cook N Home Heavy Gauge Crepe Pan, 10.25-Inch

Cook N Home

Heavy Gauge Crepe Pan, 10.25-Inch

Cooking crepes doesn't work well in a pan with hot spots, which is why this pan, with its aluminum construction, is so welcome. Heat is distributed evenly for a perfect crepe every time. Additionally, the pan is lightweight and nonstick, so you'll be able to flip your crepes with ease.

Overall Take

Lightweight and DurableSince this crepe pan is so lightweight, it's easy to flip the crepes without using a spatula.

Buying Guide

Depending on your chosen fillings and toppings, crepes can be used to make a mouth-watering breakfast, lunch, dinner or even dessert. Since certain pans aren’t favorable for cooking crepes, you’ll want to invest in a crepe pan. Fortunately, there are a lot of excellent options to choose from.

Start your search by reviewing the type of material the crepe pan is constructed from. Aluminized steel is a great choice, as it has the ability to conduct heat evenly. That means your crepe won’t be undercooked in the middle while the edges are burnt. Cast iron is another option, as this metal is extremely heat resistant. In fact, it can be used over any heat source, including a campfire.

Check the crepe pan’s interior next. If it contains a nonstick coating, you need to make sure the coating is PTFE and PFOA-free. 100% natural pure iron pans can be seasoned with beeswax, which also keeps the crepes from sticking during the cooking process. The Cuisinart Chef’s Classic Crepe Pan, 10-Inch is unique, as it uses a patented quantanium interior that eliminates the need to cook with fat.

Examine the weight of the pan. If the crepe pan is heavy, you won’t be able to use the pan to flip the crepes. A lightweight model, like the Cook N Home Heavy Gauge Crepe Pan, 10.25-Inch, gives you more control as you cook and plate the crepes.

Keep an eye out for a few extra features that make the crepe pan more functional and easier to use. For example, a pan with a sloped edge is ideal for gliding the crepes from the pan to the plate. A pan with an ergonomic handle is also optimal, as it is comfortable to both hold and lift. This is especially important if you have a large family and a big batch of crepes to make.

What to Look For

  • It’s important to always read the crepe pan’s product care guide, as some models are listed as dishwasher safe, while others must be hand washed. If you need to wash the pan by hand, use gentle dish soap, warm water and a non-abrasive sponge. Abrasive cleaners and sponges may remove any nonstick coatings, making the crepes stick to the surface of the pan when you cook. Pans made of pure iron must be deglazed with hot water and sterilized with coarse salt.
  • Not all crepe pans are safe to use on an induction stovetop. Check the product guide’s list of approved heat sources before you begin cooking breakfast.
  • Avoid using high heat unless the crepe pan’s instructions say it’s OK. High heat leads pans that are not heat resistant to warping.
  • If your crepe pan has a handle that gets hot easily, you’ll want to use a potholder when operating the pan to prevent accidental burns.
  • Some crepe pans require you to season them with oil after each use. This preserves their life and keeps the surface nonstick.
  • Crepes can be filled with a variety of delicious foods, which means you can don’t ever have to eat the same crepe twice. A few options include cream cheese, cinnamon and chocolate, eggs and cheese, chicken and chives, creamy sausage, Greek yogurt and caramel and bananas.
  • Just as the crepe filling options are plentiful, so are the toppings. You can cover your crepes with fresh fruit, whipped cream, maple syrup, yogurt, lemon juice and powdered sugar.
  • Size and design both play a role in the overall price of a crepe pan. The Cook N Home Heavy Gauge Crepe Pan, 10.25-Inch is among one of the most affordable models, while the Cuisinart Chef’s Classic Crepe Pan, 10-Inch and the Lodge Cast Iron Crepe Pan Griddle, 10.5-Inch are both moderately priced. You’ll pay a higher price for the De Buyer MINERAL B Carbon Steel Crepe Pan 10-Inch, as it is made from pure iron and seasoned with beeswax.

More to Explore

Although crepes and pancakes are very similar, crepes are quite a bit thinner. They got their start back in Brittany, France during the 13th century. The area wasn’t very favorable for growing vegetables and grains, as it was quite rocky. Buckwheat, however, is quite durable. It became the main grain and was used to make the very first crepes. The batter for the crepes consisted of buckwheat flour, water, egg and salt. Today, home chefs use a variety of different flours to create their crepes, as well as a long list of fillings and toppings.

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