Is there any way to make crepes without a proper non-stick pan?

Crepes were made long before teflon was invented.

I use a quality steel pan and non stick spray. I reapply the spray every 3rd or 4th crepe to avoid sticking.

Everything else is temperature control. If your temps are too high then the crepes will toast and burn before they set on top. If the temp is too low then they are more prone to sticking. It takes some trial and error and the first few are usually wrong- I eat those.

The temperature is always very low though- between low and medium-low on my stove.

Please try the South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodised. The trick lies in treating the griddle with oil and regulating the heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply a thin layer of oil by rubbing/applying the oily tissue on the warm griddle. Now adjust the heat to medium high, sprinkle some water on the hot griddle, if the water evaporates instantly, it means that the griddle is hot. Now reduce the heat of the stove/ heater and pour the batter for the Crepe ( of any type/mix), it will never stick.

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 successful seasoning:

• 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.

the only little "trick" beside temperature control is in my experience to keep the batter a little more liquid, after all you can fry an egg in an oiled pan what sticks is the flour, so i used less of it and it worked. And i did have a good thick cast iron pan which makes it easier with the temperature i think, if you use a thin alluminium pan on gas fire i guess it'd be a real challenge.

I use a properly cleaned and seasoned cast-iron skillet, with just a little butter. Use a high heat and a thin crepe batter; a pastry spatula works well to loosen for the flip.