How to make pretty crêpes?
The trick, according to a French roommate from college, was thin batter temperature and a well (clarified) buttered pan.

The batter should feel almost too thin. I always thought that the batter was perfect and she would thin it just a little more.  

The pan should be at just the right temperature (this will vary stove by stove).  Your photos look like the temperature could be a little lower, but only just! The way she kept her pan perfectly buttered was using clarified butter, and used half of a yellow or red potato on a fork (think a nice waxy potato) to spread the butter.  This allowed just the right amount of butter into the pan.