beans and rice (and cheese if you're into that)
sauteed greens and onions
potatoes and greens
stir fried chicken pieces with veggies
roasted root vegetables and a cream sauce or dark gravy
shredded roast chicken/pork/beef
a thick stew of any kind
There's a small and not overly fancy crepe restaurant in the mission district of San Fransisco, and they have stuff like smoked salmon and capers.....I wish I could remember their combinations because some of them are brilliant.
You know to let the batter sit at least for 8 hours before using it? That's probably the most important part of the crepe making process. That flour has to be all the way hydrated if you want them to stay together as you flip and eat. A 24 hour soak time is better. I just add three eggs and some butter to a bit of my sour dough starter which has already been sitting around, and it's ready to go.
Desert crepes call for some brandy or liquor, and I think this is a way to really thin out the batter without adding that much more water, since the alcohol evaporates as you cook it.
My father was born in France, and he used to make me crepes with my favorite jelly and a sprinkling of sugar before it got rolled up. Mmmm, the memories of slicing the rolled crepe at an angle and the view of the layers... I want them right now!
My mother used to make these exactly the same way. She used concord grape jelly, sometimes made with luscious grape jelly from our own grape arbor. A little bit of granulated sugar for texture. None of that confectionary sugar for her crepes.
Boy, I haven't had them in years. I miss her and her cooking.