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 or 4 oz. can sliced mushrooms, drained
2 c. (8 oz.) shredded sharp cheddar cheese
8 oz. tomato sauce

CREPES: 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 8" skillet. Cook on one side only.

FILLING: 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 about 1/4 cup mixture; roll. Place crepes in 11 3/4" x 7 1/2" baking dish. Top with tomato sauce. Bake 15 minutes at 350 degrees. Sprinkle with remaining cheese and continue baking until cheese melts.