Bacon And Mushroom Crepes (8 servings) For The Filling: 6 slices bacon - cooked crisply and chopped coarsley (save 1 Tablespoon of the fat) 1/2 pound mushrooms - sliced thin 1 cup milk 1/3 cup heavy cream 1/4 cup all-purpose flour 3 Tablespoons unsalted butter 1 Tablespoon fresh chopped parsley leaves salt and pepper - to taste Make basic crepes - using this recipe - but add 1 teaspoon of fresh finely chopped parsley leaves to the batter. To Make The Filling: Preheat oven to 200 degrees F. In a large heavy skillet, saute (over medium high heat) the fresh mushrooms in 1 Tablespoons of bacon fat and 1 Tablespoon of butter for about 5 minutes. Remove skillet from heat. In a medium saucepan melt remaining 2 Tablespoons butter over medium high heat and whisk in flour. This is called "making a roux" - the basis for a sauce. Whisk this roux for about 3 minutes as it simmers. Add milk slowly and continue to whisk 5 more minutes or until roux is thickened and smooth. Add sauted mushrooms, cream, parsley, bacon, salt and pepper and simmer 10 minutes, or until very thick. Remove filling from heat and allow to cool 5 minutes. To Prepare Crepes: Layout crepes and spread about 1/4 cup of filling over each one. Fold each crepe in quarters and transfer to an ungreased baking sheet. Warm in oven for about 10 minutes before serving. Spoon a little remaining sauce on the top of each and serve. Fresh mushrooms are a must for this recipe. Canned mushroom make it much too rich. Mr Breakfast would like to thank leprican_katie for this recipe. Recipe number 1416. Submitted 1/19/2005.