I remember a French friend of mine who served crepes covered in soft butter, sprinkled with granulated sugar, and folded in quarters. Amazing and simple.
I did a variant using the crepe cooking technique with plain beaten eggs that were immediately sprinkled with shredded swiss cheese and then rolled.
I think that’s a classic way to eat crepes in France.
(Your agg-only crepe idea is low-carb friendly, too.)