It's not hard. As someone said, the batter takes some practice, but Julia Child's batter works beautifully in my experience.
To get them thin, the trick is to pour in the right amount -- thus the ladle is key -- and immediately swirl it around the pan by tipping your hand gently.
As a rule, the first one or two may stick a bit while you get the heat just right and get the pan seasoned to perfection, but after that it's easy. So if you want to make 12 crepes, let's say, just make enough batter for 15 and you'll be fine. I think Child also says you can freeze them or something, and tells you how, though I've never done it -- that's nice because then you can get rolling and knock out a big pile for future use. If you're fairly well-coordinated, you can pretty easily get two pans going and make enough for a small army.
As to asbestos fingers, I find that this is much more true with sweet crepes -- something about the sugar, I think. If you're wimpy about fingertips (as I generally am), allow two or three more failures. Flip the first two (getting the pan seasoned) by releasing the edges with a fork and then tossing them. After that, just toss them. You'd be surprised: once you get the hang of it, you'll get 9 out of 10 perfectly, and that's both immensely satisfying and really rather cool. If you're going to toss them, though, you need a pan with relatively low and/or wide sides, and it'd help if it didn't weigh a ton.