Most professional crepe makers are cast iron and NOT coated with a non-stick material. You have to 'season' them before use. You might have to season them again in the future, depending on how frequently you use it and how you use it.
If your pan is an cast iron (I'd never to this to different material), you could try seasoning it. Seasoning means something like "burning mutiple thin layers of oil on your pan".
Note though that Krampouz crepe pans have fine ridges in them which probably help keep the seasoning layer in place.
Here's how Krampouz recommends seasoning their cast iron crepe pans:
(from here, page 11):
Caution: this operation (lasting 1 to 1 ½ hour) is necessary when
griddles are new Use frying oil without other ingredient. For
- Plug the power supply cable
- Switch on the appliance
- Heat the appliance in heated to 270°C. Your appliance reaches the required temperature when the orange indicator light goes out. Keep
the appliance at this temperature for the duration of seasoning.
- Pour the equivalent of a tablespoon of cooking of frying oil into the centre of the griddle. Using a wiper pads ATG1 or ATG8 Krampouz
spread this oil evenly, and then let it cook for 5 to 10 minutes so
that the griddle becomes burnished and completely dry.
- Repeat previous operation eight times, decreasing the amount of oil used each time, but carefully respecting the 5 to 10 minutes cooking
time for each layer of oil. A well-seasoned griddle is chestnut
coloured (dark brown) and has a shine.
The wiper pad mentioned is just a pad with something resembling a siff filt on the end for spreading oil.
Even though the pan is seasoned, you still a thin coat of oil for your first crepe, and then less or none for your next ones, depending on your batter.
Do it in a very well ventilated area or outside, it smokes like hell.