Ways for success on cast iron crepe pans without cooking spray
Enameled cast iron is indeed not as good as non-enameled, because you can't heat it as much. But it still should give you good crepes. If your butter burns, just use simple oil instead of butter - any oil will do, the more refined, the better (so the cheapest no-plant-named ones work best). It may burn to the point of getting dark brown, but you won't get the tiny coal particles you get when butter solids burn.

I'd like to use butter only.


it's hard to get the surface to be golden

These two wishes are mutually exclusive. No matter what pan material you are using, if you get the proper heat transfer rate for getting a golden crepe, butter will burn badly.