Crepe Pans: 5 Fast Facts

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Fact #1. Crepe is the French word for pancake. Unlike pancakes made in America, they are not fluffy, but rather thin. They're also traditionally made from buckwheat flour. The origin of the crepe lies in Brittany, France. Not many crops grew in the region, so when buckwheat arrived on its shores, they took full advantage of it.
Fact #2. Sweet and savory crepes have been around since they were first made. Two of the most traditional and well-known crepes are the basic lemon and sugar filled version, and the ham and cheese version. Another extremely popular form is made with orange, sugar, and brandy.
Fact #3. There's much debate about the best material for a crepe pan. Some die hard traditionalists feel that cast iron is the best. Others find the weight and caring for a cast iron pan inconvenient. They may prefer stainless steel or a non-stick Teflon pan. Whichever type you purchase, there are a few things every type should have.
Fact #4. All good pans will have low sides. This makes flipping crepes easier without accidentally damaging them when trying to slide the spatula underneath. Another feature of a good pan is a thick bottom. Thin pans often heat unevenly. This can result in a crepe that is burnt in one section and barely browned in another.
Fact #5. When purchasing a crepe pan, consider the shape of the handle. You want to find one with a long handle that won't get hot and will be comfortable to hold in your hand. As you become better at making crepes, you may choose to start air flipping them. You'll also probably pick up the pan to slide finished crepes onto a plate. Having a pan that isn't too heavy and features a comfortable handle will help you with these advanced techniques.