Blue Steel Crepe Pan

It is made of cold, rolled steel and is sometimes referred to as a black steel pan.

This pan is widely used in France, where the history of crepes began.

The design has changed very little since the 1600s. It's a thin pan with a very shallow rim, and with a long, slim handle.

As I demonstrate in How to Make Crepes in 6 Easy Steps, all of these factors make for a very easy swirl. This pan does need to be lightly greased. I usually brush it with a little oil or butter before making the first crepe but find that this is plenty for making a batch of up to 10 crepes.

You may easily find a crepe pan at a specialty kitchen or gourmet food store.

How to care for your blue steel crepe pan: This pan is made of steel so it is extremely resilient. You may use any type of utensils with this pan, either metal, wood, or silicone. As with the cast-iron pan, just clean by wiping with a paper towel. You will find that any residue can be easily removed this way. It is not necessary to clean with soap and water; it is best to limit contact with water because it can rust. Store in a dry, dust-free area. Want more tips about crepe-making? Subscribe to The Crepe Vine, our free monthly newsletter. You'll receive the latest updates from our site, exclusive previews of our recipes, and much, much more. Sign up today and you'll receive a copy of the easiest and most delicious chocolate crepe recipe in the world.

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