A wide, shallow pan with very low, sloping sides and a flat base, made so a thin batter can be swirled to the edge and the finished crepe slid or flipped out without catching on a rim. Traditional pans are carbon steel or cast iron and are seasoned rather than scrubbed; non-stick aluminium versions need no seasoning. Electric crepe makers are a flat heated plate used upside down, dipping the plate into the batter.
The low sides are the point: a frying pan with tall walls traps steam and makes a spatula hard to angle. The same pan suits blini, dosa-style flatbreads and thin omelettes. Heat it until a drop of water skitters, wipe with a little butter and pour less batter than seems right.