It's lazy, but just have some good preserves on hand. Marmalade, rasperry, whatever. I like blackberry the best. Fresh fruit works. It is also a law that you have Nutella on hand.

The best non-dessert filling I ever had in a crepe was a crab/cream cheese/shallot combo that blew. my. mind. Oh, and duck is good too.

raspberry*

I'm not gonna be much help on the crepe, although some sort of chocolate wouldn't go amiss. As for the wine, I'd probably go with a Sauvignon Blanc. the Chateau St. Michelle Horse Heaven is nice. There's a white Bourdeaux that we had over the weekend that we like a whole bunch; unfortunately I'm blanking on the winery. If you want to go red... maybe a WillaKenzie Pinot Noir.

Ooh, for wine, you would do well with a nice sauvignon blanc*. Try one from New Zealand.

*Warning-I say this to nearly everything. I like to think in this case it's actually true.

PS-Can I come? Your guests are luuuuucky.

Most wonderful non-dessert crepe I've ever had - Jerusalem artichoke and shallot. Heavenly. Asparagus is very good also.

Best dessert crepe - tiramisu with chocolate shavings. Basically, just make tiramisu, roll it in crepes, and add white or dark chocolate shavings. It's orgasmic. Another excellent one: chocolate orange - truly an OMIGOD crepe. It tastes a bit like cannoli and a bit like cheesecake. Amazing.

crepes: banana slices, walnuts and semisweet melted chocolate.

wine: something red and robusty - bmarkey has a nice suggestion.

sounds yummy!!

Strawberries & Nutella is classic.

Lemon curd & some powdered sugar on top, maybe?

OK, the missus says that the white Bourdeaux is the 2004 Chateau La Commanerie de Queyret Entre-Deux-Mers. I think we picked it up for around $9, ceratinly no more than $11 or $12.

Oops - that should be Chateau La Commanderie"

I hope you'll be storing your extra liquor in this nun cabinet. It would go really well with your chairs, and that leather sofa that you may or may not have bought.

Damn, bmarkey, that's like a dollar a word for the name alone.

French words cost more, because of all the consonants they use that don't get pronounced.

Kenko that lemon curd idea sounds yummy. iconomy, the orange-chocolate also sounds excellent. I'm not a tiramisu fan though, as I don't like the taste (or even the smell) of coffee. In fact, I've never had a cup of coffee--that's how much I hate the smell. (Had tiramisu, though.)

I have to avoid things from cans and bottles and whatnot as the point of the evening is to prove I can cook from scratch.

Iconomy, before clicking your link, I thought it was gonna go to this guy's nun cabinet. His is more my price range. (And yeah, I bought that sofa. However, I just found out about this one the other day and it's very tempting. If only I had room for 3 couches and two chairs!)

I will write down all the wines and check my local shop and see if they have any of it. It's all greek to me.

Thanks, all! Keep 'em coming!

Wine: I'd start with a delicate red like a Pinot Noir. I would think that a Shiraz or a Cabernet Franc would bludgeon the tastes of your first course. A robust white like a chardonnay might be nice to start too, but IMHO, chardonnays are for sickos.

To finish, a midly sweet white like a Reisling---heck you cand serve Reisling with anything practically--- or, if your guests are more adventrous a strong fruity white like a Gewürztraminer. Niargra fruit wines are a really unique way to finish too. The pear wines (perries) can be a very light, civilized way to finish a meal.