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.
Excellent and easy. I used leftover grilled chicken breast so added it after sauteing the shallots and mushrooms. The only other change I made was substituting light baby Swiss cheese for Gruyere, which I did not have on hand, and adding half a tablespoon of dry sherry to the sauce. Served with the Make-Ahead Crepes, steamed green beans and tossed salad. My husband had 2, our guest had 3 and my daughter liked the recipe even though mushrooms are not her favorite. I particularly like that second helpings don't push you over the calorie edge with a dish so "elegant."
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