You can get cleaner edges if you dilute your batter a bit more with some milk, then when you put your ladle of batter in the centre of the pan, pick it up and swirl it around so that the batter spreads evenly. I usually get about 1-1/2 turns and the edges come out perfect every time. Example shown here with photos. Use the largest non stick pan you have. I use a 14” pan. If you can’t get a good swirl it means your batter is too thick, dilute it with a bit more milk. If your crepe has too many bubble holes in it, just shake and tap your batter bowl a bit to get the air bubbles to rise to the top and break them with a spoon. Do this a few times and you should get all the air out of the batter and super smooth crepes.