How Can I Spread Crepe Batter Before It Cooks?
Your batter is too thick.  You say it's refrigerated, but if that's the case it's likely thicker than if it was at room temperature.  Also, as it sits it gets thicker, and if you're making a solid batch, for a few people, you need to keep thinning it as you go. Take the liquid you were using to begin with (milk), and add very small quantities at a time, on the order of tablespoons, stirring and evaluating the texture after each one. If you go too far, you'd have to add flour again and get into an overly involved cycle of correction.

Crepe batter thickening is a common problem in crepe establishments in the US. The crepes early in the day are fine but they get thicker and thicker as the day progresses because nobody thinks to thin the batter.