Crepe Preparation:
Mix all ingredients and beat with a mixer until smooth. In a cast iron skillet, melt a small amount of butter over medium heat. Take approximately 4.4 oz (125g) of batter and fry on both sides. Reserve on a plate and stack with parchment paper between each crepe. Makes approximately 6 to 7 crepes.
Filling Preparation:
Brown the bacon and blanch the onions. Add the remaining ingredients. Be careful not to overheat; the tomatoes should absorb the flavors without more cooking. Reserve.
Cheese Sauce Preparation:
Melt the cheese in the milk over low heat. This step takes 10 minutes with Velveeta cheese and 5 minutes with cream cheese. Watch carefully as you don't want to boil the milk. You can always use the microwave for this step.
Remove from heat and reserve.
Crepe Assembly:
Take a crepe and add filling, roll the crepe and place in a buttered 9 x 13 inch dish. Repeat until all crepes are used. Then, pour the cheese sauce evenly over the entire dish and sprinkle with parmesan cheese.
Place in oven at 180C or 350F for 12-15 minutes.
When removed from oven, let cool for a few minutes before serving.
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