I don’t. I have a cheap Teflon pan (also used for French omelettes) that works just fine.
Same here. I only use it for crepes and eggs. No one is allowed to touch it or wash it for fear they will scratch it.
No, I have a big griddle similar to this that works great for crepes.
I use a well-seasoned spider. Heehee.
And, yes. Nobody better wash it out or they’ll hear from me.
I had/have one but haven’t used it in years. And that is years of weekly crepe mornings. It does cook more evenly, but with the short blunt sides it is really hard to get any implement under the crepe for flipping. We just use our 7" and 12" teflon skillets instead.
In later editions of Mastering the Art of French Cooking, Julia Child recommended non-stick pans for crepes…
Ha! 
I don’t use my blender, though. I don’t know where it is. I just use a whisk.
ministryman: I bought a pair of cheap pans for $15 at BB&B. Like you, I only use them for omelettes and crêpes. As much as I hate doing dishes, I don’t like other people doing them. (I’ll take half a minute just to wash a plate.) Fortunately the cheap pans clean very easily.
Disheavel: I use a 5" silicone spatula for turning them. Never had one tear yet. (This is also my omelette spatula. Like the pans, it is only used for omelettes and crêpes.)
No crepe pans? What slobs! What cretins! I include myself in this, of course. I also don’t have a paella pan, since a silverstone pan works so much better.
You can buy an incredibly flexible black plastic spatula at most grocery stores. Mine is about 4 inches wide at the tip, with rounded corners. Works great for getting torts out of the pan, also.
I have one; my friends in France sent it to me. I don’t use an implement to flip them, though. I’ll work the tip of a rubber spatula under the edge, then lift the pan off the heat, wobble it left to right a few times to make sure the edges aren’t stuck, swish the pan in a circle- as if it’s still on the burner- to make sure the whole thing is loose, and then just flip it like a flapjack.
I use a really cheap non-stick pan to form the crepe and cook the first side. Then I flip it onto a large non-stick skillet to finish off the other side. This speeds up the processing and I don’t use any implements at all.
I wish I could use that fancy-dancy flipping style but I’ve never worked up the courage to waste or make a mess.
I confess I use my thumb and index, pick it up and flip it over. I do.
This quote from chef-daughter is my justification, cuz, “Food that isn’t touched is food that hasn’t been made with love.” How’s that?
That’s why I remove my fries from the fryer with my hands. No pain, no gain.
I do actually have a non-stick crepe pan which works like a charm.
Breakfasts around here are positively crepe-tastic.
Got an old non-stick frying pan for eggs and stuff like that. Use a stainless steel frying pan for anything that requires some browning/real sautee and a cast iron pot for stews/sauces, deep frying and stuff. And a few cheap pots of varying sizes for boiling anything else.
So: no.
I have a crepe-cooker thing, but I never use it. I find a medium-sized non-stick frying pan works just as well.
I have a nonstick pan that I currently use exclusively for omelets, but if I ever made crepes using my own kitchen implements (I’ve only ever done them at friends’ places), I’d use it for them, too. Even that, it’s not a pan explicitly designed for omelets or crepes or any other specific food, just a really nice nonstick frying pan with tapered edges. I can’t see the sense in having any tool that’s that specialized.
It’s not nearly as hard as it looks. I’ve never been accused of being physically coordinated, and I was able to get it first try.
Used to. Back in the Big Crêpe Fad of 1975.
I think I used it about twice, jammed it in the back of a cabinet and then gave it away or sold it at a yard sale or threw it into a packing crate along with the pretty red espresso maker that never worked right.
Ditto. Just use some butter (even in the non-stick, which is what I use).