I filled and topped mine with sugar and fresh lemon juice, but the sky's the limit with options.
Passover Crepes (makes approx 6-8 8" crepes)
1/4 cup + 1 tablespoon matzoh cake meal
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
for savory crepes, add:
for sweet crepes, add:
1 1/2 tablespoons sugar
1 teaspoon vanilla
Combine all ingredients and let rest at room temperature for 30 minutes before use (can also be refrigerated if you aren't using it right after 30 minutes). Whisk again to ensure the batter is smooth (the matzoh meal can clump a little).
Add batter to crepe pan (by a little less than 1/4 cup each) or iron, swirl the batter, cook, flip and then fill/top as you like.