I've never bought one nor ever made one...
Regardless I'm looking to buy one.
Am I better off with something like this:
Or this:
What are the positive and negatives to both styles?
I have no experience with the electric model. I respectfully disagree with Phaedrus though and think the only advantage to it is that it would maintain a constant temperature. Unless you are going into crepe making in a really big way I don't see a reason to keep a monster piece of equipment like that in the kitchen.
I bought one of the steel crepe pans many years ago and I found that it did not season well and cooked the crepes unevenly - dark in the middle and underdone at the edges. The handle gets hot too so you always need a towel which can be awkward when trying to manipulate the pan.
I finally got a heavy gauge, non stick, aluminum crepe pan from Sur la Table (same style as the steel one with shallow edge) and it works every time - even the first crepe. It cost $15 as I recall.
Then again, if crepes are something you plan to do only once in a while, do what Phaedrus and many others do - use a non stick skillet.