Some troubleshooting that I do when that happens to me are: I butter up the pan extra well. I usually add a lot of butter the first few crepes that I make so that it gets properly greased up. Afterwards you can adjust the amount of grease you need to prevent sticking. I usually find that I don’t need much more afterwards. Use a metal spatula if you’re using a cast iron pan or a thin plastic spatula if you’re using a non-stick pan. I find that wooden and rubber spatulas don’t work well for me. Make sure the spatula doesn’t have any bits of batter stuck on it because they can grab onto the crepe and cause it to tear. Maybe your batter is too thin. Weigh the flour instead of using measuring cups for most accurate results. If the batter is too thin, try adding an extra tablespoon or two of flour and pulsing one or two times in your blender or food processor. See if this will make a difference. TIP: weigh the flour for the most accurate results! Make sure you let the batter rest before cooking the crepes. This will also help prevent it from sticking and tearing.