If you want perfect crepes, iron is the way to go.
You don't need the super high temperatures achievable by iron. In fact, if you get the temperature too high, your crepe will throw bubbles. But for perfect browning, you want the large thermal mass of the iron quickly baking the crepe. Teflon produces much paler crepes, and because you have to leave them on for longer, they also can dry out and become papery (if your batter was dryish) or leathery (if the batter was more fluid).
Carbon steel (and blue steel, which is used roughly interchangeably), is not so practical a choice. It also makes very good crepes if handled properly. But you need a perfectly tuned procedure to not overheat the pan. An overheated cast iron pan will make an unsightly crepe, after which you reduce the temperature. An overheated carbon steel pan (or forged iron pan) is likely to warp, possibly permanently.
I don't think the anodized aluminium will be nonstick enough for crepes which separate from the pan by themselves (although I never tried it for myself). Although iron is sometimes brushed with oil, you should never make crepes with a real layer of oil, because then they fry instead of baking.
The teflon can work, especially if the pan below it is heavy steel instead of thin aluminium. But I have only ever encountered crepe pans of the thin kind. And besides, it just doesn't transfer heat as quickly to the crepe, as mentioned above. And don't forget that you'll probably overheat the pan a few times unless you standardize your procedure perfectly (which is hard to achieve if you are not making crepes frequently), and teflon dies when overheated. I once got a cheap alu/teflon crepe pan as a gift and had to throw it out after a single use.
Keeping this information in mind, I don't know if you even need a new pan. I make my crepes in a standard cast iron pan. The only downside is that they can grow up a bit of lacy edge up the pan side, but this is easily cut off. The advantage you get with a professional crepe maker with iron plates are no walls for batter to creep up, and probably more even heating than a resistive stove. But the things are huge and expensive.
A low-wall crepe pan lets you insert a spatula for turning more easily, but still makes the lacy ridges. Besides, the wrong material makes the end result worse than the normal skillet. And American style cast iron pans are typically lowsided (even though not as low as a crepe pan), so getting a spatula in is not a problem.
So, unless you have a professional creperie, you probably already have the best tool in your kitchen. If your crepes are not getting uniform enough, you can consider buying a wooden spreader only, and spread the batter with it instead of tilting the pan.
