The flavor of applewood-smoked bacon lends depth to the filling. Prepare and refrigerate up to one day ahead; reheat in a large nonstick skillet over medium heat 10 minutes or until thoroughly heated.
Cooking Light NOVEMBER 2007
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; set bacon aside. Add chicken to drippings in pan; sauté 3 minutes or until browned. Add shallots, thyme, and mushrooms; sauté 5 minutes or until tender.
Combine milk and flour, stirring with a whisk until well blended. Gradually stir milk mixture into chicken mixture; bring to a boil. Reduce heat, and simmer until thick (about 2 minutes). Remove from heat; stir in bacon, cheese, parsley, salt, and pepper. Spoon about 1/4 cup chicken mixture in the center of each Make-Ahead Crepe; roll up.
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