3 eggs, beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk
8 bacon slices
1/2 c. chopped onion
1/2 c. green pepper, chopped
2 1/2 oz. jar sliced mushrooms, drained
2 c. Cheddar cheese, shredded
1 (8 oz.) can tomato sauce

Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup batter into hot, lightly greased skillet. Cook on one side only. Heat oven to 350 degrees.

Fry bacon until crisp; drain reserving 2 tablespoons bacon fat. Crumble bacon. Cook onion and green pepper in bacon fat until tender. Add bacon, mushrooms and 1 1/2 cups cheese. Mix lightly. Fill each crepe with 1/4 cup cheese mixture; roll. Place crepes in baking dish; top with tomato sauce. Bake at 350 degrees for 15 minutes. Sprinkle with remaining cheese; continue baking until cheese melts.