I prefer a well seasoned cast iron pan. See if you can find one with very shallow edges so that it is easier to flip the crepes! It gives me the best crispy edges and all natural non-stick surface. And you never have to replace the pan like you would a non-stick, just season regularly! These pans are passed down generation after generation. Non stick pans work really well too. A nonstick pan is the best option if you want to use something that you probably already have on hand. I would not recommend a regular pan (stainless steel) because it is very difficult to get the batter and technique just right to prevent the crepes from sticking.