Abstract: The crepe pan is such that it is adapted to distribute the batter over the flat exposed bottom surface of the bottom of the pan; a base locates and supports the pan in position and is so dimensioned as to surround the flame and distribute the heat evenly over the flat bottom of the pan; the weight distribution of the pan and its handle being such that the pan will be firmly seated around a suitable flange on a shoulder adjacent the flange of the substantially cylindrical base.