Anonymous wrote:I just use my 10” cast iron skillet. Butter well, swirl the batter quickly.

Me too. Make sure the skillet is hot before adding the butter and make sure the butter is bubbling before adding the batter. If the cast iron is seasoned well, no sticking.

I donated my crepe pans because this works better for me.

https://www.williams-sonoma.com/products/euro-cuisine-crepe-maker-grill/?catalogId=79&sku=3988633&cm_ven=PLA&cm_cat=Google&cm_pla=Electrics%20%3E%20Electric%20Grills%20%26%20Panini%20Presses®ion_id=477340&cm_ite=3988633_14572997884&gclid=CjwKCAjwpayjBhAnEiwA-7enawN-zaK8RqfMITewXhOk9vnNuk_GTlwXgn9RIdk1CLhZ-Gb-iGjyuxoCClAQAvD_BwE

This is so much easier than messing with a regular pan.

OP here. Thank you, everyone. Can anyone recommend a skillet where food won't stick?

Don't use these. Use a regular skillet with a thick bottom. Heat, a little oil before each crepe (I use avocado) then tilt & swirl the pan to cover with a light pour of batter.

I just use my 10” cast iron skillet. Butter well, swirl the batter quickly.

That would be a disaster. I have the electric one from Williams Sonoma. Completely flat, so you can slide the flip wooden thing across the entire crepe. I also have one just like it that I found at Lidl for a quarter of the price.

We need a pan to make crepes and omelets. Every pan we've purchased (including the copper ones) have sticking issues. I've found two at Target and I'm thinking of buying one of them. I'm not interested in paying a ton of money for a pan (which I understand may be part of the problem, but it is what it is).

Between these two, which would you guys recommend? Does anyone have personal experience with either of them?

https://www.target.com/p/cuisinart-chef-39-s-classic-10-34-non-stick-hard-anodized-round-griddle-crepe-pan-623-24/-/A-51769135#lnk=sametab

https://www.target.com/p/lodge-10-5-cast-iron-griddle/-/A-714131#lnk=sametab

The first one is recommended by Smitten Kitchen, the second one is Lodge.