Chocolate crêpes are yummy as a cake (this is a big trend these days) or as the casing for a yummy macerated berry dessert or a twist on Crêpes Suzette
How will you know if it is needed? When you cook your first crêpe you will know. I have not had crepes not work for too much liquid as long as it is reasonable.
Nonstick pans are a wonder which I love to use in the kitchen. Crêpes is as good a reason as any to own one.
Keep your pan on low heat. Speed is not our concern here. Getting the crêpe cooked, browned and released is our concern and it takes the time it takes. Crêpes are zen. They will tell you when they are done.
Start by pouring quickly but not fast the batter into the middle of the heated pan. With a wrist motion, twirl the pan to allow the crepe batter to coat the bottom of the pan. Return the pan to the stove and allow it to cook. You can pry at the edges to start to loosen the edge. As it cooks, the edges will start to curl a bit and that is a sign that you can flip. You’ll see in a video I’ve linked the cook uses a spatula. I use my fingers. It’s not that hot and using our fingers helps prevent tools poking holes in your crêpes.
Here's the video showing the write motion of crepe batter distribution.