A crêpe is basically a flat pancake made from batter that's a bit runnier than regular pancake batter. You then put stuff inside (ham, grated cheese, and a raw egg is very traditional) fold it up, and serve. It's the ultimate French street food.

The pros have teflon-coated griddles with thermostatically controlled electric heating elements. I'm using a cast iron "pizza pan" over my gas stove. The relevant variables I can control are pan temperature (thus, the acquisition of a new IR temperature gun) and what sort of lubrication is on the pan (either that I add explicitly, or that's leftover from the previous crêpe... did I mention that there's a ton of butter in crêpe batter?).