Wheat Crepes with Gruyere and Lamb Sausage

I’m on a quest to reproduce the Breton-style savory crepes they serve at Ti Couz in San Francisco and Beau Monde in Philly. The first time I tried this I made Alton Brown’s crepes and substituted half whole wheat flower, but I wasn’t too satisfied with the result. AB’s crepes are a great place to start because they handle really well and are easy to work with, but they definitely don’t stack up to what Ti Couz is serving.