I have this as an assignment for a crepe buffet party in a couple of weeks. They want a traditional (French) seafood filling. Maybe scallops, shrimp, fish...? I don't want it to be too much work. Also I suppose it has to be white sauce/creamy, but not liquidy so much that it runs out of the crepe, since there will be other crepes on the plate (other fillings are chicken, mushroom, ratatouille). Any ideas?