Hi there! Much as my family loves pancakes with the traditional sugar and lemon, I was wondering if you have some more imaginative suggestions?
We would suggest filling pancakes (crepes) with sweet or savoury ingredients. In Italy "crespelle" come with a variety of fillings and we would suggest trying Nigella's Mascarpone & Ricotta Pancakes from Nigellissima (p161). They are served with strawberries that are steeped in rum - the soaking of the strawberries will help to perk up the berries as they are out of season at the moment, or you could soak some raisins in the rum instead. For children you can omit the rum in the butter (try a litte grated orange zest instead) and drizzle the pancakes with honey or maple syrup rather than serving with the strawberries.
Crepes Suzette is another way to serve the pancakes and Nigella has a recipe in Nigella Express and also on the website). Layering the pancakes into a gateau is also a novel way of using pancakes (see the related recipe link and note that you could use dulche de leche instead of toffee sauce).
If you have leftover crepes then they will keep in the fridge for 2 to 3 days or you can freeze them. It is best to stack the crepes with pieces of baking parchment (parchment paper) in between each crepe and if freezing them then transfer the stack to a resealable plastic bag and freeze for up to 1 month. The pancakes can be thawed overnight in the fridge.