can i make crepes in advance and then reheat them?

Oops. Here's the link.
https://www.livestrong.com/article/536320-how-to-heat-crepes/

i'll take a look when i can. i watched a video (french cooking academy) and he reheated frozen savory crepes in a pan w butter. i'm thinking that in the case of savory i'd keep them in the fridge for the flavors to marry or maybe i'd make the filling 2 days before making the crepes and then filling them. i've heard that it's very common for the french to buy frozen savory crepes in the supermarket and then heating them up. the sweet crepe i think probably has to b eaten immediately for maximum taste. it's probably still good heated up which would allow me to deliver them to b reheated ideally probably in a pan w a bit of butter.

Yes to the above. Good taste, convenience from the freezer and the sauce helps.

but a crepe suzette not eaten immediately but allowed to cool will taste inferior even if heated in a pan?

Yes, reheated crepe with suzette sauce/topping will be soggy and taste inferior.
If you want to prepare crepes suzette in advance for clients, I would package the crepes frozen plain and the sauce refrigerated in a small container (box, bag) for later heating and pouring over the crepes.

Ah, Alan...you want to eat them later?
To be honest, if I had leftover Crepes Suzette at home I would not throw them out, and yes eat them as reheated leftovers,
But would I serve them to guests, or recommend them, or sell them to clients?
Alas, no.
For various savoury crepes (filled or stacked), leftovers and reheating are less of a problem because the filling and crepe have already begun to intermingle or affect each other.
But for the sweet dessert crepes, especially with the fancy flambe presentation, fresh or freshly sauced is best.
More info on freezing and reheating them.
Best,
Nancy
https://garlicdelight.com/freeze-reheat-crepes/#:~:text=Layer%20wax%20paper%20between%20the,when%20your%20cr%C3%AApe%20is%20big)

yes, this was my thought, too. Tx