Corazon's makes a sweet crepe and is great for making sweet dishes, while I use Tattrat's for making crepes for dishes where I don't want the sweetness (savory dish crepes). Although actually I never measure the ingredients.
I have seen some recipes that insist one should let the batter rest for at least an hour after preparation (and have even seen one that encourages keeping the batter overnight before using) but I am afraid I have never seen the advantage of it. Although must admit I usually make the batter first and let it sit while I do some other prep work. I never make crepes first and store, but it works just fine. And would do so if I were making them for a crowd.
I prefer a very hot pan, and really prefer nonstick, although can make them on regular pans. Rub a bit of butter on the pan, cook the first crepe and toss (it doesn't have the lovely golden brown color I like, but it tastes jsut fine). And then just keep pouring batter and making