For the crepes, mix together the flour, milk, eggs, oil, and salt, and whisk well. Heat a lightly greased (with the butter) 6" crepe pan. Remove from heat and spoon about 2 Tbsp. of batter into the pan while lifting and tilting the skillet to spread evenly. Return to heat and brown one side only. To remove invert the pan onto a plate. Butter the pan in between crepes with a scant amount of butter. Makes approx. 20 crepes.

For the filling combine the bacon, onion, egg, parsley, and 1 1/2 cups of cheese. Add the sour cream, pepper, and nutmeg. Mix well. Spread about 1 Tbsp. of this mixture on one side of each of the crepes and fold it into a triangle. Place in a buttered baking dish; sprinkle the remaining cheese over the crepes and bake for 12 min. at 350F. Sprinkle with parsley and serve immediately. The crepes can be made up to a day ahead of time and refrigerated. Heat for 20 min. Also freezes well, thaw, and heat.