Thickness is governed by the batter and how you spread it. If you put too much batter into the pan, if the batter is too thick, if the pan too hot or if you don't work fast enough, you can't make thin crepes.
You pan has to be heated to the right temperature and have a light coating of fat (butter) throughout to minimize sticking.
The technique you see most commonly is to add a very small amount of the batter (quite thin batter) and spread it over the pan surface rapidly so it doesn't set before it's spread.
As far as flipping, run a thin metal spatula around the entire edge to free it up then pick it up with your fingers and flip it over.
Rule of thumb - you always ruin the first crepe in the batch. Toss it and proceed.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan