I've made these twice now and think these are really good, but some additional tips on making the crepes would have been helpful. I did use whole-grain flour (white wheat), but I've made crepes with this before with fine results. These were very delicate and kept sticking to the pan in the middle, even though I was brushing it with high-heat olive oil. Only after a couple of messy, torn ones did I make just enough for us to sit down to dinner. I still have to make the rest. As for the 20 minutes in the oven, I skipped this and simply assembled right in the skillet after flipping each crepe. They were likely not as browned as they should have been, but after almost 2 hours of work (even with the sauce made in advance) I was finally able to get dinner on the table. I would make these again but probably using CL's Make-Ahead Crepes, which are all but foolproof.
This is a great alternative to the standard chicken, mushroom, and spinach crepes that I usually make. The sauce is really the winner in the dish - you could use it on any crepe. I removed the foil after the 20 minutes and broiled for a few minutes to get the tops nice and golden.