Can I utilise a baking stone to make crepes?
I think it's a bad idea...

Crepes are made with a batter (as opposed to a dough) spread thin over a hot metal plate (seasoned or oiled).



A baking stone has a porous surface and I suppose the batter would just get stuck to your stone. It doesn't happen with a dough because it has enough structure to not fill every pore of the stone on contact.

On the other hand, if you had a baking steel instead... that might work, they usually have enough mass to hold heat for some time (and they don't crack).



(disclaimer: I'm not associated with the brand, but I do have one of these and it's awesome)

Pre-heat it, brush oil over it and spread your batter. I'm not sure how many crepes you can do before having to send the steel back to the oven, and then it will take a while to have it hot again, so it might not be practical.