Crêpes are just like omelettes, quiche and pizza in this realm – you can put almost anything inside a crêpe and call it dinner. You can use up leftovers that you have or prepare ingredients specifically for the crêpes, but either way, there is really no limit to the number of ingredient combinations you can make. This recipe calls for chicken, mushrooms and leeks all sautéed and then blended with a little cream. A little Fontina cheese finishes it off and dinner is done.
How you fold or roll the crêpes is entirely up to you. You can make a great big crêpe and fold the sides in to make a square package that you then flip over onto a plate. You could also roll the crêpe around the filling and serve one or two per person. Alternately, you could fold the crepe into quarters filling the open slots or pour some of the filling over the top. It really comes down to the size of your crêpes, but be creative.