The Breton word for the circular cast-iron crêpe plate is billig.
A billig is a thick, round cooking plate traditionally used in Brittany for both wheat crêpes and buckwheat galettes. Modern versions are heated by gas or electricity, while older plates were heated over wood fires. The cooking surface is typically large and flat, allowing the batter to be spread into an exceptionally thin circle.
The word is closely related to pillig, a Breton term used in Lower Brittany. “Billig” is also explained as a lenited form appearing after the Breton definite article, as in ar billig. In French, the equipment may broadly be called a crêpière, but that is a French generic term rather than the Breton word asked for.
The other options name tools or unrelated equipment. A rozell is the small rake used to spread crêpe batter, while a raclette is a scraper or, more familiarly, a Swiss cheese dish. The billig is the hot plate itself.