Two of my favorites are chicken divan crepes and chicken oscar crepes.
I don't remember where I got the recipes from but here they are...

I always make a very rich very fattening crepe batter but any one will
do. In fact, i got a couple of really interesting ones off or the
epecurious internet site using a curry batter or a corn meal batter.
this is my favorite:
crepe batter: 4 eggs, 1/4 tsp salt, 2 cup flour, 2 cups milk, 1/2 cup melted butter
put eggs and salt in blender add milk and flour alternatly, when blended
add butter while blender is running. Refridgerate for about 1 hr before
using.

chicken oscar
1 lb chicken cutlets cut thin, 2 tbs butter, 1/2 tsp salt, 1/8 tsp pepper
1 lb fresh asparagus, 8 warm crepes, 8 crab legs
in skillet, saute chicken in butter. Add salt and pepper. steam asparagus
until al dente. put a little chicken, asparagus and crabmeat on each crepe
and roll up. Top with bearnaise sauce.

Sauce: combine 1 tsp shallots or chives, 3tbs white wine, 1/2 tsp dried
tarragon in saucepan. cook med. high for about 5 min.. cool slightly, put
into blender. add 3 eggyolks and pinch of salt and blend quickly. Turn
blender on and add 1/2 cup hot melted butter gradually. stir in 1 tbs
parsley and 1 tsp lemon juice.

chicken divan:
1/4 c butter, 1/4 c flout, 2 c. chicken broth, 2 tsp worcestshire sauce,
3 c. grated cheese( I like cheddar), 2 c sour cream, 1 1/2 lb. steamed
broccili spears, 2 c.cooked chicken(chopped) 12 crepes.

In small saucepan melt butter and add flour to make a rue. add broth and
worcestshire and cook while stirring untl thickened. add 2 c. cheese.
add cheese mixture to sour cream in a bowl stirring constantly until
blended. place broccoli spear, some chicken and a tbs of sauce in each
crepe and roll up. place side by side in baking dish. pour remaining sauce
over crepes and sprinkle with remaining cheese. cover with foil and bake
at 350 for about 25 min.