Which utensil is used to portion egg (crepe) pancake batter?

The correct utensil to use for portioning egg (crepe) pancake batter is the 2 oz. ladle. This size allows for the right amount of batter to create crepes of a consistent thickness, which is essential for even cooking and achieving the desired texture. When making crepes, a larger volume of batter helps in spreading it thinly across the surface of the cooking pan, which is crucial for the traditional thinness of crepes.

While other ladles may be more suitable for different types of pancake batter, which tend to be thicker and require less precision in portioning, the nature of crepe batter being more fluid and requiring a specific spread necessitates the appropriate sizing of the ladle to maintain consistency across all batches. A crepe's delicate nature demands careful handling, starting with how the batter is portioned.