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Wandering through the colorful streets of Montmartre in Paris or the narrow alleyways of Brussels, you will find small shops and street vendors making and selling sweet and savory crepes — thin, delicious pancakes that are equally at home as a base for both formal and informal meals and gatherings.
In fact, every Sunday brunch buffet worth its admission price is bound to include a crepe stand where diners can have crepes made on demand.
Fortunately, you don’t have to visit Paris, Brussels, or even your local restaurant to enjoy a delicious crepe or two. With the right pan and recipe, you can make crepes at home!
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If you’re interested in purchasing a crepe maker, we invite you to look at the five top products in our matrix, above.
Our selections reflect quality as well as value for your money.
If you’d like to learn more about how to navigate the world of crepe makers, please continue reading this shopping guide.
Susan Sano Tuveson has been cooking for people for five decades. Educated in music, law, and languages, she left her legal practice to establish Cacao Chocolates in Kittery, Maine. A three-time Best of Seacoast New England winner, the shop was popular for its high-quality artisanal truffles flavored with unusual local ingredients.
A number of advanced electric crepe makers exist in this higher-end territory. The premium Epica model, for example, has a nonstick aluminum surface and precise temperature control.
The basic crepe recipe includes only four ingredients: eggs, flour, milk, and water. For beginners, crepes can be made with packaged pancake mix and a bit of extra liquid to create a thinner batter.
Of course, that’s just the start. Your creativity comes into play when you make your fillings, which can range from berries to chocolate to broccoli.
Fillings are best added after the cooking process — just after the crepe has been removed from the heat and cooled for a few minutes. The filling is spooned down the middle of the crepe. The crepe is then rolled up like a cigar and garnished.
Sweet crepes are often filled with fresh fruit and sprinkled with powdered sugar.
Fillings are best added after the cooking process — just after the crepe has been removed from the heat and cooled for a few minutes.
Any decent pan or skillet would suffice for making crepes, but using a pan made specifically for this purpose has its advantages. Consider the following:
Crepe makers are built to ensure even cooking of the batter. They generally have thin edges that allow the crepe to be flipped or evenly spread around the surface.
Special wooden tools for spreading the batter and flipping the crepe increase your chance of success and cost very little. These tools are included with some crepe makers. For example, the CucinaPro Crepe Maker/Griddle includes a T-shaped wooden spreader for your convenience.
Preparing crepes is a practice-makes-perfect cooking experience, no matter what pan or crepe maker you use.
When selecting the ideal crepe maker for your needs, the process starts with deciding which you want more: convenience or control. For quick results and a set-it-and-forget-it approach, the electric crepe maker is ideal. Of course, this type of pan has its pros and cons.
Stovetop crepe makers are, in many ways, specialized frying pans. They vary in terms of cooking surface, handles, cleanup, and form factor. Again, there are pros and cons to this form of crepe production.
Pro: The CucinaPro Cordless Crepe Maker is a prime example of speed and accuracy in auto crepe production. With a nonstick surface, the cook removes the pan from its base, tips it into a tray with batter, and places it back on the base. In short order, a light flashes to indicate that the crepe is ready. It’s that easy.
Pro: An electric crepe maker like the Magic Mill 13" Professional Electric Crepe Maker & Griddle offers some intriguing versatility in that it’s also able to prepare egg dishes and pancakes.
Con: Electric models vary greatly in the quality of their nonstick surface. They can be messy with a lot of batter spillage.
Con: During cleanup, you must remember that the appliance is electric and handle it accordingly.
Con: If you’re looking to make a “well done” crepe — especially around the edges — an electric model somewhat diminishes your chance of success
It’s not easy for a chef to fill a crepe while it’s still in an electric pan because the heat will melt the goodies too quickly.
The De Buyer Blue Steel Crepe Pan’s flat surface allows the cook to spoon ingredients into the finished product before rolling it into a cigar shape for serving.
At this lower price point, you will find a mix of traditional fry/sauté pans with edges that are less rounded, making them suitable for crepe production. Those in this category tend to have non-stick surfaces that are “hit and miss.” This is due to the fact that some of them are not made specifically for crepes.
At the time of this writing, the $20 De Buyer Blue Steel Crepe Pan just sneaks in under this price point. We love the fact that it offers many of the same features that pricier stovetop models do. It is, however, best suited for cooks who used to working with cast iron or similar surfaces. The same goes for the Cuisinart 623-24 Chef's Classic Nonstick Hard-Anodized 10-Inch Crepe Pan which, at a cost of $24, also hovers near the $25 mark.
An electric model like the Epica Nonstick Electric Griddle & Crepe Maker also falls in this general price range. This product is relatively new to the market, but we’re keeping our eye on it, as reviews so far have been quite solid.
Models under $25 will most likely have bakelite handles, which are plastic and can break easily.
The largest selection of electric crepe makers can be found around $50. For electric models, you will find the $0 CucinaPro Cordless Crepe Maker with Recipe Guide in this general vicinity, as well as the Magic Mill 13-Inch crepe maker and others from VonShef and NutriChef.
Aside from some small bells and whistles, these electric models generally share similar features, including cooking indicator lights and decent nonstick surfaces.
Our Best of the Best winner, the Le Creuset Enameled Cast Iron Crepe Pan, is a top seller. And indeed, it sells for a premium at $134.
We love the fact that this cast iron pan is so sturdy and durable. It generously distributes heat for delicious crepes, pancakes, and other foods that hail from the griddle. And because it’s enameled, food rarely sticks, and you don’t have to deal with seasoning it.
Although it didn’t make our top five, we really like the Scanpan Classic 10-Inch Crepe Pan. It is a solid choice for expert cooks as well as amateurs.
Q: How are crepe sizes measured?
A: When a crepe maker says it makes 10-inch crepes, this measurement generally refers to the diameter of the pan. The resulting product will actually be smaller in size. This is not true of all models, but it’s true of many.
Q: What are some of the most popular crepe fillings?
A: For sweet crepes, favorites include fresh fruit or preserves, Nutella, ricotta cheese, and any nut butter with bananas.
For savory crepes, sautéed vegetables, cheese, beans, and even pulled pork are go-tos for hungry crepe eaters.
Q: Where did crepes originate?
A: The crepe originated in France, where the term means “pancake.” Crepes are from Brittany, in the northwest region of France. At first, crepes were called galettes, meaning flat cakes.