Essential Concepts
How much batter per crepe depends on the pan’s flat cooking surface: start with 2½ tablespoons for an 8-inch pan, ¼ cup for a 10-inch pan, or ⅓ cup for a 12-inch pan, then adjust after a test crepe. See also [how to make thin crepes](/how-to-make-thin-crepes/) and [how to measure a skillet](/how-to-measure-a-skillet/).
