What I like about crepes is that they can be made ahead. What I don’t like is how rich and fattening they can be, especially when filled with creams or custards. So my crepes are made with egg substitute and only a dab of butter for flavor, and the filling is just pureed chestnuts.
Prepare the vanilla sugar and crepe batter the day before, then fry the crepes whenever convenient and reheat them in the microwave just before serving.
All that’s left is to spread the crepes with the puree and sprinkle them with sugar and grated chocolate. That makes for an impressive make-ahead dessert.