Turkey Tetrazini Crepe

6 slices bacon
1/2 pound fresh mushrooms, sliced thin
1/2 onion diced
1-2 tablespoons butter
1/4 cup all-purpose flour
1 cup milk
1 cup broth
Juice of lemon
1 tablespoon fresh basil minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cup shredded turkey
1 tablespoon chopped fresh parsley
2 tablespoons fresh grated Parmesan cheese
salt and pepper to taste

Prepare basic crepe recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Drain pan of drippings, using paper towel remove burnt pieces from bottom of pan. Add 2 tablespoon of dripping back in pan, sautee mushrooms and onions. Remove from pan. Reduce heat to medium, add 1/4 cup of bacon grease and 1/4 cup of flour stir into a bubbly paste, add in the milk and broth, continue to sir until thick. Add the juice of 1/2 lemon continue to stir, add 1-2 tablespoons of  butter, to make a creamy sauce. Add  basil. Adjust thickness with more or less milk as desired should be the consistency of gravy.  Divide sauce in half. To one half add the bacon, mushrooms, spinach, turkey, parmesan cheese, salt and pepper. Let simmer on low, about 10 minutes.
Fill each crepe with spinach and meat filling, roll up. Place in baking dish, with reserved sauce drizzle over the top. Cover with foil and warm in oven until ready to serve. Top with Italian blend cheese if desired, garnish with parsley.