Crêpes:

1 tablespoon unsalted butter
1 cup flour - whole wheat or unbleached, all-purpose
1 large egg
1 1/2 cups milk (preferably whole)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Herbs de Provence or Italian seasoning

Filling:

1 tablespoon olive oil
16 ounces (1 pound) mushrooms, minced (I used a mix of shitake, baby portabella, and oyster)
1 shallot, minced
1/4 - 1/2 teaspoon salt
1/4 - 1/2 teaspoon pepper
1 teaspoon Herbs de Provence or Italian Seasoning
3 slices bacon, sliced in 1/2 inch pieces (optional)
4-6 ounces Cypress Grove Truffle Tremor. If you can't find Truffle Tremor try Herbs de Humbolt or plain Chevre.

White Wine, Dijon Sauce:
NOTE: Small batch sizes noted in parenthesis on right of ingredients, for 2-3 servings

1 large shallot, minced (1 small)
3 cloves garlic, minced (1 clove)
1 cup white wine (1/3 cup)
6 tablespoons dijon mustard (just a bit less than 1/2 cup) (2 tablespoons)
1 tablespoon honey (drizzle, about 1/4 teaspoon)
salt and pepper to taste
2-3 tablespoons butter (1 tablespoon)