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.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.