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1
In a bowl whisk together egg, milk, butter, and parsley until combined well.
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2
Add flour, salt and pepper and whisk until smooth.
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3
Heat a 6-to-8 inch crepe pan over moderately high heat until hot.
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4
Brush pan with oil and heat until hot but not smoking.
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5
Remove pan from heat.
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6
Stir batter and half fill a 1/4-cup measure with it.
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7
Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl.
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8
Return pan to heat and loosen edge of crepe with a spatula.
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9
Cook crepe until underside is lightly browned.
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10
Turn crepe and lightly brown other side.
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11
Transfer crepe to a plate.
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12
Make more crepes with remaining batter, brushing pan lightly with oil as necessary.
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13
(Crepes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
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14
In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain.
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15
Pour off all but 1 tablespoon fat from skillet and chop bacon.
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16
To fat remaining in skillet add mushrooms and 1 tablespoon butter and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
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17
Remove skillet from heat.
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18
Preheat oven to 200F..
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19
In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour.
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20
Cook roux, whisking, 3 minutes.
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21
Add milk gradually, whisking constantly, and cook.
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22
stirring, occasionally, 5 minutes or until thickened and smooth.
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23
Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick.
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24
Cool filling slightly.
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25
Spread each crepe with about 1/4 cup filling and fold in quarters, transferring crepes as filled to an ovenproof platter.
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26
Heat crepes in oven until heated through.
