When you order crepes in a Chicago area restaurant are you expecting the fruit filling & fruit topping to be warm, room temp, or cold?

This might be a matter of how the kitchen decides to make them yet for the most part I’ve been to places where the fruit for crepes is warm. Like apple crepes or blueberry crepes. It hasn’t traditionally been cold or room temperature at the places I’ve been to. The crepes are warm and the fruit topping / filling is warm. Is this the usual way in the Midwest or is the fruit topping and filling generally cold or room temp? Also do you have a personal preference?