Someone recently mentioned plain (not dessert) crepes. It got me to
wondering why I haven't made savoury filled crepes in such a long time.
There are so many options for fillings and sauces. Ham & swiss cheese
with bechamel sauce. Chicken with mushrooms. Crabmeat with sherry
cream sauce.

Do you make filled savoury crepes? If so, with what fillings and/or sauces?

Jill