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1
Make the Crepes: Combine the flours and salt in a large mixing bowl.
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2
In a medium-size mixing bowl, combine the melted butter, milk, eggs and whisk until blended.
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3
Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps.
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4
Whisk until smooth.
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5
Lightly brush a 6-inch nonstick skillet with butter and heat over medium heat.
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6
When the pan is hot, remove it from the heat and pour in 1/4 cup of the batter.
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7
Swirl the pan around to spread the batter evenly over the bottom.
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8
Return the pan to the heat and cook until lightly golden, 30 to 40 seconds.
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9
Turn the crepe over and cook the second side for about 15 seconds.
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10
Remove from the pan.
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11
Repeat the procedure until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together.
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12
Set the crepes aside and keep warm.
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13
For the filling: In a non-stick pan, over medium heat, render the bacon until crispy.
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14
In a mixing bowl, whisk the eggs until frothy.
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15
Add the cream.
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16
Season with salt and pepper.
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17
Pour off some of the bacon fat and add the egg mixture.
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18
Scramble the eggs until soft.
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19
Spoon some of the egg mixture in the center of each crepe.
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20
Fold the crepes over and place on individual serving plates.
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21
Garnish with parsley.
