Ingredients

Makes 12 crêpes, serving 6 as a lunch main course

　　

For crêpes

1 large egg

　　1 cup milk

　　1 tablespoon unsalted butter, melted and cooled

　　1 teaspoon finely chopped fresh parsley leaves

　　1/2 cup all-purpose flour

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　vegetable oil for brushing pan

　　

For filling

6 slices bacon

　　1/2 pound mushrooms, sliced thin

　　3 tablespoons unsalted butter

　　1/4 cup all-purpose flour

　　1 cup milk

　　1/2 cup heavy cream

　　1 tablespoon chopped fresh parsley leaves

　　

Make crêpes:

Step 1

In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.

　　

Step 2

Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)

　　

Make filling:

Step 3

In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.

　　

Step 4

Preheat oven to 200°F..

　　

Step 5

In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.

　　

Step 6

Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.