What should I look for in a crepe pan? Amazon link

Remarkable to find them all together like this, but these are the options I am considering. 


Hard-Anodized Aluminum
Non-Stick (Teflon)
Blue Steel (I've never even heard of it)
Cast-Iron
Carbon Steel


Until yesterday, I hadn't made a crepe in twenty years. A friend mentioned an interest in a Mille Crepe Cake


Recipe

and, I have to admit, I'm a bit intrigued too. So I played a little and quickly had lovely crepes, but they weren't uniform enough to stack twenty of them to make such a fussy cake. So then I looked at crepe pans.

The pan will only be used for crepes and pancakes, and I can't imagine that it would ever be used more than 6 or 7 times a year. That being the case, I'm leaning towards the Teflon. It's the least expensive option and doesn't require seasoning. But, if I'm going to go to the trouble of making 20+ crepes for a cake, I want to make the best possible crepes! Is there anything else I should consider? I have an electric coil stove.
As long as you don't use metal tools with the teflon, I don't see why you shouldn't just go with that. Iron or steel would have to be very well seasoned (think cooking scrambled eggs). Besides, for $15 you aren't out a lot of money if it doesn't work out.

Edited to add: Teflon is when Alton Brown went with in the crepes episode of Good Eats.