Crepe Pan, Non-stick or French carbon steel?
Carbon steel, if properly seasoned and cared for, can be slicker than a greased weasel, and what's more, will last more than a lifetime. Nonstick stuff, on the other hand, has a life of only a few years, and will lose its "release-ability" long before the obvious death of the pan. You'll only get better at making crepes with a carbon steel pan, but with a nonstick pan there will inevitably come a time when you will wonder if you have lost your touch.
I say go with the carbon steel pan. Nonstick is evil!