3 eggs, beaten
2/3 c. flour
1/2 tsp. salt
1 c. milk

Combine; beat until smooth. Let stand 30-60 minutes.

FILLING:

1/2 c. chopped onion
1/2 c. green pepper, chopped
10 slices bacon, cooked & crumbled
4 oz. can mushroom pieces
8 oz. Cheddar cheese, grated

Saute onion and pepper. Combine with bacon, mushrooms and 1 1/2 cups of the cheese.

For each crepe: Pour 1/8 to 1/4 cup in hot greased skillet. Bake one side only. Fill with mixture and roll. Place seam side down in flat casserole. Makes 8-10 crepes. Top with 4 ounce tomato sauce and remaining cheese. Bake at 350 degrees for 15 minutes.