As everyone else has mentioned, half the battle is getting the consistency of the batter right. You can’t just have faith in the recipe, because there’s a good chance that the author used a different flour than you will, and it will absorb liquid differently.
The batter thickens as it stands, because the flour continues to soak up water (this is why recipes want you to let the batter stand for an hour or so; the flour granules need to be well hydrated). The batter may look alarmingly thin at the time of the mix, but be nice and creamy an hour later, or you may find that it has thickened too much and you need to add a bit more liquid.
Also important is to learn the exact amount of batter required to coat your pan. This takes trial and error. Find yourself some implement that will consistently deliver the exact dose to cover the pan when you swirl it, with no excess. Better to have the occasional small gap that you quickly paint in with a wooden spoon than to have excess batter.
Get your swirl technique down pat so you don’t waste time. As soon as the batter hits that hot pan it thickens radically, so the window for swirling the batter while it’s still liquid is quite small. Pour the batter into the pan about halfway between the center of the pan and the edge farthest from the handle. then immediately pick the pan up and tilt/swirl it so that the batter flows clockwise all around the pan and joins up with the original landing spot.
I also find that the first couple of crepes always look like crap, no matter what. Count on them being wasters.