How do you not get your ass handed to you when making crepes?

I swear I’m a good cook, but I was trying to make palacinkas like gramma did and suffered the worst kitchen failure of my life. So what do I do? The recipe I was using was a bust, the batter was way too thick and my pan didn’t want to let go of the little buggers either.

Please crepe-masters, fill me with your wisdom.