Does anybody have general ideas for main course crepe fillings? Specific quantities of this or that aren't necessary, just some ideas. The only crepe recipes I seem to find are all the shrimp and/or scallop in creme sauce filling with melted cheese on top, sort of like Coquilles St. Jacques in a crepe, which is really terrific, but something else would be nice.

Crepes must be out of favor, probably because the fillings are usually high in calories. Remember that national chain of crepe restaurants that went out of business, Magic Pan I think it was? All these years later I still miss it. Now I can't even find a crepe cookbook. I think they're super because you can make them way ahead, put them in the fridge, and reheat just before serving.

Phil