Crepe & Pancake Pans
Crepe and pancake pans are shallow, wide, low-sided pans designed for thin batter cooking in cafés and hotel breakfast kitchens, typically 20-30cm in diameter with a smooth, often non-stick or seasoned carbon steel surface for easy release. The key buying consideration is a completely flat, low-friction surface and low rim height that makes flipping and sliding crepes out straightforward. “Crepe pans” and “pancake pans” are the plain buyer terms.
Key specifications
Crepe and pancake pans are shallow and wide with a very low rim, so batter spreads thin and a palette knife or spatula slides underneath cleanly. Commercial sizes commonly run 20-30cm, with 24-28cm the standard for full-size crepes. A completely flat cooking surface and even heat spread are what matter: seasoned carbon steel builds a natural non-stick patina and takes high heat, while coated non-stick needs less upkeep but has a shorter life under constant service. Look for a low, sloped edge and a stay-cool handle for fast flipping. Used across cafés and hotel breakfast kitchens.
Crepe & Pancake Pans — FAQs
What size pan is best for restaurant-style crepes?
A 24-28cm crepe pan is the standard commercial size, wide enough for a full-size crepe while remaining manageable to flip and manoeuvre one-handed during service.
Carbon steel or non-stick for a busy breakfast service?
Carbon steel crepe pans build a natural seasoned patina over time and handle high heat well, while non-stick coated pans need less seasoning maintenance but typically have a shorter service life under daily high-heat use.