1.   Add oil to a crepe pan.

2.   But with the crepe pan, the potato tart simply shifted from pan to plate.

3.   Grease crepe pan with butter and prepare crepes as thinly as possible.

4.   Heat a crepe pan until a drop of water sizzles when it hits the pan.

5.   I put a classic seven-inch crepe pan to the test against my all-purpose Wear-Ever nonstick skillet.

6.   Just look at the crepe pan and the fondue pot.

7.   The crepe pan has a diminutive relative, the blini pan, which is about four inches in diameter.

8.   The crepe pan heated evenly, very quickly, and retained the heat through the cooking of many crepes.

9.   The crepe pan really charmed me though, when I treated it like a shallow gratin dish.

10.   They seemed to belong in that old crepe pan of mine.