- In a blender, combine all the ingredients until the batter is smooth. Season with salt and pepper.
- In a 20-cm (8-inch) non-stick skillet, lightly brushed with butter, cook eight crêpes, one by one, with about 60 ml (1/4 cup) of the batter, browning them on both sides. Place the cooked crepes on a plate, as you go, and cover with aluminum foil to prevent them from drying out. Set aside.
- In a large non-stick skillet, brown the bacon in the butter. Add the potatoes, mushrooms, and onion and sauté for about 8 minutes or until lightly browned. Season with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the broth and bring to a boil, stirring constantly. Simmer gently for about 5 minutes or until the potatoes are tender. Adjust the seasoning.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Oil a 30 x 20-cm (11 x 8-inch) baking dish.
- On a work surface, spoon about 125 ml (1/2 cup) of filling on each crepe. Roll and place them, side by side, in the prepared baking dish. Spread the sour cream on the crêpes and sprinkle with the cheese.
- Bake for about 20 minutes or until the cheese is golden brown. If necessary, finish browning under the broiler. Serve with a green salad.
You can prepare the crepes and filling in advance. You just need to assemble and bake them just before serving.
The best way to keep already cooked crepes is to freeze them. Just stack them in an airtight container, taking care to place a sheet of waxed paper between each crepe. They will keep for about one month in the freezer.