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1
In a bowl, whisk together egg, milk, butter and parsley until well combined.
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2
Add flour, salt and pepper and whisk until smooth.
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3
Heat a 6 inch 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 (60 ml) 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 spatula.
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9
Cook crepe until under side is lightly browned.
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10
Turn and lightly brown on other side; transfer to warm plate.
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11
Repeat process and use the remaining batter to make the rest of the crepes, brushing pan with oil each time.
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12
In a large skillet, cook bacon until crisp and remove from skillet and reserve; save fat in pan.
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13
Saute mushrooms in in pan, adding one tbsp of butter, and cook over moderate heat, stirring until the liquid the mushrooms release has evaporated a bit (five minutes or so).
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14
Remove from skillet.
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15
Preheat oven to 200 degrees (90 C.).
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16
In skillet, melt remaining butter over moderate-high heat and whisk in flour.
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17
Whisk and cook roux (flour-butter mixture) for three minutes.
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18
Add milk gradually, whisking constantly, and cook five minutes until thickened and smooth.
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19
Add mushrooms, cream, bacon, parsley, and salt and pepper to taste and simmer ten minutes, or until thick; cool slightly.
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20
Fill crepes with about a quarter to a half cup of filling and fold up crepe.
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21
Transfer filled crepes to oven-proof dish and sprinkle with a bit of cheese, if you like, and heat in oven before serving.
