Crêpe pan

A low-sided flat pan: batter so thin it is a lace, and a wrist flick that is half the recipe.

Also called crepe pan, galettiere · From France

A low black crêpe pan with a thin lacy crêpe and a wooden spreader.

The journey

A crêpe pan is almost not a pan: a flat disk, barely a wall, so the batter can run to the edge. French pages name it when the crêpe is the point. Argentine kitchens that kept French pastry sometimes keep the pan too.

A skillet with high sides makes a pancake. The low rim is the difference.

A 1741 map of France — the provinces whose batter still wants a nearly rimless pan. — Homann Heirs, map of France (1741) · Public domain. Source

In the kitchen

Season it, heat it, butter it lightly, pour, swirl, flip when the edges lace. Stack them. The first one is for the cook.

The French volume treats this pan as a Sunday morning and a dessert. A nonstick skillet can stand in. It will not feel as sure.

Used in these ComidaTime kitchens

Find a crêpe pan on Amazon