Crepes and crepe pan

I volunteered to make 50 or so crepes. I figured it's basically a thin French pancake laying under sweet wet sauce, and the consumers of the crepe aren't looking for gourmet, and apparently I can make them a day ahead, so what could go wrong?

I may not have time for a lot of experimenting this next week, so

Any suggestions-hints as to ingredients, technique or equipment are appreciated.

Experience---- I have experience only in wheat and corn based pancakes: pancakes, flannelcakes, Swedish pancakes, flapjacks, abelskiver, and some others, but I have never made a crepe - or maybe it has been so long that I don't remember anymore :- ). For most of those, I basically wipe the griddle with oiled paper towel, check for heat by dancing cold water on the griddle, mix the batter little, toss out the first one, and use the bubbles to tell when to turn. I vary temp and-or mix time just a little for the different consistencies of each.

Equipment---- I almost always use the old aluminum built-in griddle for pancakes and the like, hot spots and all. Otherwise, I can use a large and a medium top-grade iron-core commercial non-stick "rounded sides" pan (as in from the restaurant supply house, heats slower than blazes, wears like iron, and is cheap enough I can use it) large, medium, and small iron frying pans (upright sides); cruset large and small iron-interior skillets (sloping sides) and large and small enameled-interior shallow "frying" pans, and a built-in griddle. I also have a large electric stainless steel frying pan, and I have an electric dual 6-7" krumkake iron which might work .

I saw "crepe pans". which appear to have sharp interior corners and a flat bottom about 7 inches across. Are they really useful?

I have steel flat turning spatulas, plastic flat turning spatulas (Target-type), two sizes of commercial hi-temp spatulas (the kind that are "ends-on-a-stick" ), and a wooden spatula.

any helpful input is appreciated