I am trying to make crepes in a non-stick skillet. I've got the batter ready, well refrigerated. However, I am having trouble getting the batter to spread enough to cover the whole skillet before it cooks too much to do so. So I'm ending up with small crepes shaped like a splatter, instead of pan-sized ones shaped like nice circles. Also, the edges are crisping way too much and folding up and down in unattractive ways.
I'm mostly cooking on low-medium heat, closer to low than medium because I don't want the batter to cook. But no matter what I do, it seems to cook almost as soon as it hits the pan and no longer flows. So when I try the 'dip and swirl' method to spread the batter, it's already too thick to flow.
Any help? Should I try higher heat?