My French background means that I prefer crepes to pancakes. It might be for the same reason that I enjoy more the taste of a thin crust pizza. But if you are the pancake type, my tips will work as well. You can revisit my traditional crepe recipe as a start.
First, you need a proper crepe pan. The electrical crepe maker takes too much space and the non-stick crepe pan do not work as well. I believe that nothing beats a blue steel crepe pan or if you can handle the weight and additional cost, an enameled cast-iron crepe pan.
Based on my experience, a pan with low edges works the best. I pour a soup ladle of crepe batter to get the right quantity each time. A few rotations while holding the pan in the air is enough to cover all the pan up to the edges. You know when the crepe is ready to be turned when the edges have rolled up.
Crepes are easy to reheat on the oven. If you plan to serve them at a party, cook them ahead of time. You can keep them inside your freezer but make sure to separate each cooled down crepe with a parchment paper. I recommend letting them rest on a cooking rack before stacking them.
Pancake Warmer and Serving Dish
What put the pancake warmer from Williams-Sonoma on top of my wish list is the ventilated lid that releases steam. The worst thing you want is a soggy crepe. A pancake warmer is handy when you host a brunch or if you have a family. You first heat the base and lid of the stoneware pancake warmer in the oven. Then, you stack the fresh pancakes or crepes inside. I am tempted to buy one. Have you try it?