The traditional crepe pan is made of steel and has short, sloping sides and a long handle. With use, the steel becomes seasoned—like cast iron—and needs only the lightest oiling. There are several other types of pans that work well for making crepes: pans with a nonstick surface are probably the easiest to work with, but any pan of the right size with a well-seasoned surface, including aluminium omelet pans, will do the job. It is normal for the first few crepes of the batch to come out less than perfect. Once you find the right temperature for the pan and get the wrist action down, you’ll see a noticeable improvement in the results. As you get the knack of making crepes, you’ll be able to keep two pans going at once, cutting the time in half.
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