Can you make crepes/pancakes (and other pourable batter flatbreads) on a stainless steel pan without oil or butter so that it doesn't stick? Assuming the batter itself has no oil or added fat.
There is some magical relationship between steel (or cast iron) and oil. Engines usually use steel (or cast iron) for the cylinder. These metals seem to have a sponge-like affinity for oil which stainless steel and aluminum do not. The pistons, which rub against the cylinders, are aluminum. You can have steel rubbing against aluminum, but you can't have aluminum rubbing against aluminum because oil just doesn't have the same affinity for aluminum.
I have an engine with 100,000 km on it. The aluminum pistons have gone back and forth in the same 3" steel cylinder 10 trillion times with no measurable wear to the steel. All because oil sticks to steel.
If you want a non-stick pan (other than Teflon), you need oiled cast iron or ugly old oiled steel. Always store your iron and steel pans with a thin coat of oil. Don't waste time trying to make stainless or aluminum non-stick.
FuzzyChef's answer is technically correct, but rather than saying "no", I'll say "no, but...".
I often make pancakes on a steel plate that I've seasoned like a cast iron skillet. However, I don't use no fat like your question. My pancake batter has some butter in it, and I apply a very thin layer of oil to the steel, and then wipe it off with a paper towel. The oil on the steel is a nutritionally insignificant amount of fat.
You should be able to season your stainless steel pan and use it like I do. If it's unseasoned, the food will definitely stick strongly.