Crêpes are commonly cooked on a frying pan or a griddle.
A griddle is a broad, flat cooking surface designed for foods that need even contact with heat. Its large surface makes it easier to spread thin crêpe batter into a round layer and flip the crêpe without crowding the pan. Commercial crêperies often use dedicated electric or gas crêpe griddles, while home cooks commonly use a skillet or frying pan.
The batter is usually made from flour, milk, eggs, and butter, with sugar often added for sweet crêpes. Because crêpe batter is unleavened, it produces a thin, flexible pancake rather than a fluffy one. Savoury buckwheat crêpes, especially Breton galettes, are also traditionally cooked on a hot griddle.
A griddle is not the same as a steamer, Dutch oven, or wok. Those vessels are useful for very different cooking methods: steaming, braising, and stir-frying. The key feature here is the flat surface that lets the batter spread evenly.