The only thing you absolutely need is patience! It takes practice to get the correct amount of batter in the pan (nonstick is nice, but as you can see from posts so far, almost anything will work) and to swirl it so that it covers the surface evenly. Fortunately, the ingredients are cheap enough (flour, eggs, milk, butter) so that it won't break the bank to keep making batter and practicing.
I cut my crepe teeth on Julia's recipe, and never questioned it. Why should I? It worked! :D
As for the sweet/savory question: if you make plain crepes (without sugar), you can use them with any kind of filling or sauce. Plus, they are easier to work with. The possibilities are limitless! And if you make a full recipe of crepes, you can stack them (separate with wax paper in between), freeze them -- and have them handy whenever you want to make something elegant out of that little bit of leftover stew or custard.
"Notorious stickler" -- The New York Times, January 4, 2004