1/2 lb. sharp Cheddar cheese
6 slices bacon, cooked
1 sm. onion
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce
2 tsp. mayonnaise
15 cooked crepes
Melted butter

Put cheese, bacon and onion through food processor. Stir in mustard, Worcestershire sauce and mayonnaise. Form cheese mixture into 5 rolls about 1/2 inch in diameter and 12 inches long. Cut each roll into 3 pieces, 4 inches long. Place 1 piece of cheese mixture into center of each crepe. Roll up; chill. Just before serving, place in broiler pan; brush with butter. Broil until bubbly. Cut each crepe into 4 crosswise pieces. Serve warm. Makes 15 rolls or 60 appetizers.