Y'all inspired me. I had some mushrooms in the fridge that I wasn't
sure what I wanted to do with so the crepes reminder came at exactly the
right time.

We still have to work on the heat source or the crepe pan or something
as the crepes came out delicious, but not beautiful. They were
over-brown in spots and a tad undercooked in others.

The filling was onions browned in butter with white, cremini and oyster
mushrooms. I added sherry, nutmeg, dill, havarti cheese and cream, and
reduced it all down.

The last time I had crepes was last summer at a friend's where they were
served with lemon wedges and a small bowl of powdered sugar on the side.
One squeezed and sprinkled to one's own taste.

--Lia