I recently did a kitchen purge and got rid of my two nonstick skillets. The coating on the 12" Farberware one had started to peel, no doubt putting plastic bits into our bodies, so I wasn't sad to see it go. My lovely little blue Chantal skillet, on the other hand, still looked fine and was the best crepe pan ever. Once it left my kitchen I was a bit reluctant to make crepes but I found that Mark Bittman's recipe cooked up perfectly in an 8" stainless steel skillet.
Crepes filled with fruit and cream--so simple and so good. The crepes were made with eggs from my friend's chickens, we picked and froze the berries last summer, and the piima cream was cultured on my son's dresser above my kitchen.