Problem with crepe batter collecting on spreader
I have the an earlier model of this griddle, and have made hundreds of buckwheat crepes (galettes) on it, so here's some advice based on my own experience.

Your answer is in your description: "After a lite greasing of the surface I pour the batter on and as soon as the batter hits the griddle the first problem begins which is an almost boiling of the batter."

The griddle is way too hot.  You need to turn it down more.  If you can't turn it down enough to not get the batter to foam on contact, then you have a defective griddle that's too hot and you should return it.  It's possible that it's too hot because you're letting it sit for a long time with the heat on before using it; for some reason the griddle seems to build up heat as it sits.  In that case, wipe it with a wet paper towel to bring the heat under control.

The correct heat is when the batter sets right when it hits the griddle, but does not boil, foam, or immediately turn brown.  As many times as I've used the griddle, I generally have to fiddle with the heat level and ruin one crepe before I can get it right.  In the model I have, the heat dial is labeled 1-10 instead of with temperatures, and I generally have it set to 2 or 3 ... no higher (so probably 120C to 150C on yours).

Snefel is right that you may also be greasing your griddle too much.  Personally, I grease it with 1 tsp of butter before the first crepe, and not again after that.