 A flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls. This pan is also the type commonly used for omelets. The round bottom pan has a rounded surface extending upward that allows the pan to be dipped into the batter after it is heated, to receive a thin batter coating instead of a thick coating that may occur if batter is poured too heavily into a flat bottom pan. In the round bottom the crêpe can then be prepared as a thinly coated layer over the pan as it heats and cooks the crêpe. Pans best suited for crêpes will be made with a heavy base to allow the heat to be evenly diffused across the surface of the pan and a non-stick surface that will enable the crêpe to be easily prepared. See Crepes
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