1tbspfresh parsleyfinely chopped, plus extra for garnish
In a bowl, whisk together egg, milk, Butter EVOO, and parsley. Add flour, salt, and pepper and whisk until smooth. Cover and refrigerate for at least an hour, up to overnight.
Heat a 6″ crêpe pan (small non-stick frying pan) over moderately high heat. Using a paper towel, spread a very small amount of Mono-Varietal EVOO in the pan for the first crêpe. After that, no need to add more oil.
Hold the pan with one hand and with the other, pour a tablespoon or two of the batter onto the hot pan, rotating the pan quickly to swirl the batter to cover the bottom.
Return the pan to the heat and begin loosening the edges with a spatula. Cook until the underside is lightly browned. Turn and cook the other side. The first crêpe is usually a little thick and not as evenly browned as you’d like. Don’t worry – the rest will turn out fine.
Make more crêpes with remaining batter. You may or may not need to add a little EVOO to the pan as you go.
Cover crêpes with plastic wrap. They will keep well refrigerated for several days.
Mushroom Bacon Filling
Heat 2 tbsp Rosemary EVOO in a fry pan and sauté mushrooms until liquid has evaporated, about 5 minutes. Set aside.
Add 2 tbsp Rosemary EVOO to the fry pan and heat until warm. whisk in flour and stir to make a roux, whisking constantly. Cook a minute or two.
Add milk gradually, whisking to combine after each addition. Once all the milk has been added, simmer, stirring occasionally until thickened and smooth.
Add cooked mushrooms, cooked bacon, cream, parsley, salt, and pepper to taste. Simmer for a few minutes and adjust the seasoning as desired. Remove from heat and cool slightly.
Reheat crêpes if they’ve been refrigerated, either in the oven or microwave.
Spread half of each crêpe with the warm filling. Fold crêpe to make a half moon, then fold it again to make a triangle. Garnish with a little parsley and serve warm.