Yeah, it's more of a tilt, in various directions, than a swirl - the idea is that you only pour in enough batter to evenly coat the surface of the pan. Any more and you're making pancakes.
Basically, what I do is I pour 1/3 cup batter or so (depends on the size of your pan), then I tilt the pan to get the batter to cover the surface of the pan. I don't pour and swirl at the same time. It's like second nature once you start doing it.
More crepe wisdom: the first crepe is pretty much a lost cause (as with most pancakes), so don't sweat the first one. Have your pan hot enough (just over medium heat seems to work for me, but your stovetop will be different). You'll need to grease your pan--otherwise, those suckers will give you grief. Also, don't be afraid to try your hand at flipping the crepe by flicking the pan. You'd be surprised at how easy it is, and it makes you feel like a superstar.
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More crepe wisdom: the first crepe is pretty much a lost cause (as with most pancakes), so don't sweat the first one. Have your pan hot enough (just over medium heat seems to work for me, but your stovetop will be different). You'll need to grease your pan--otherwise, those suckers will give you grief. Also, don't be afraid to try your hand at flipping the crepe by flicking the pan. You'd be surprised at how easy it is, and it makes you feel like a superstar.