Put the pan back on the stovetop and cook crepe for 2-3 minutes until edges release from the pan easily. When the batter doesn't pull up and starts to clump together in a nasty-ass pile of dough, realize you probably should've greased the pan even though it's supposed to be non-stick.
Trash your screw-up and start again, spraying or greasing the pan lightly before battering.
If you're a crepe-making virgin, too, you'll likely mess up a few times and end up with a trash can full of lumpy wads of half-folded crepe dough. Don't feel bad; that's why the instructions make enough crepe batter for a dozen or so mishaps.