Crepe pans are relatively flat pans that have either no sides of very short, sloping sides to them. They are lovely to look at, with their specialized design, and the packaging will rave about how much easier a crepe-specific pan will make the crepe-making process. Sometimes, cooks even feel intimidated by the idea of making crepes because they feel that they might need a special pan just to get them right. Fortunately, you do not need a crepe pan to make crepes and any good skillet can turn out a great crepe.
To make a crepe, you need a solid skillet that heats evenly and has a flat base. This means that as long as your pans aren’t warped – in which case I would recommend replacing them anyway – they should be just fine to use. I prefer to use a nonstick skillet to ensure that my crepes won’t stick to the pan, however generously greasing a pan with butter will also prevent sticking and with give your crepes a little extra flavor. It is true that it is easy to maneuver tools for turning and flipping crepes inside of the short-sided pan, however it is not significantly easier than in any other skillet. One other advantage you can have from using “ordinary” skillets to make crepes is that they give you a wide range of sizes to choose from. I use 8-inch skillets for small, breakfast crepes and 12-inch skillets for large, savory crepes, and all without having to buy any extra cookware for my kitchen.