• Place flour, sugar, parsley, salt, pepper, milk, eggs, and melted butter in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you're in a rush). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
• Place a 10-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ⅓ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom.
• Let cook for about 1 ½-2 minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate. Keep warm.
• Continue with remaining batter, adding a little butter to pan in between each.

Bacon, Egg, and Cheese Filling

• In a medium bowl, whisk together eggs, garlic powder, dried parsley, salt, and pepper.
• Add butter to a large skillet over medium-low heat and pour egg mixture in. Let eggs sit for a couple minutes until they start to set and firm up at edges. Using a spatula, begin to pull the eggs in from the edges to the middle of the pan. Continue this motion until eggs are cooked completely.
• Top the center of each crepe with scrambled eggs, crumbled bacon, and cheese. Fold or roll crepes.