my mom always made awesome norwegian pancakes, aka sweet filled crepes.
her recipe was extremely simple (i'm not completely sure of all of the ingredients), just flour, water, a little whole milk, and a pinch of salt. they were always turned in a buttered pan.
my guess is the butter and milk used in france was of superior quality.
hc, my suggestions would be to try using a danish butter called lurpak, and also i would try organic milk.
as far as fillings go, i love sweet fillings like lingonberry jam, blackberry preserves, sugar and butter, vanilla whipped cream and bananas, strawberries and marshmallow, marshmallow, chocolate, and chopped hazelnuts.
some more savory fillings i like are: lump crab in garlic cream, shallot whipped cream cheese and smoked salmon, thin sliced beef tenderloin drenched in salted butter.
A true lover of nature does not despair now that his mistress has turned a colder cheek.