Prepare Basic Crepes according to recipe directions.

Separate crepes with wax paper and keep warm.

Cook bacon in a large skillet over medium-high heat until crispy.

Drain bacon, crumble, and set aside.

Reserve 1 tablespoon bacon drippings.

Add 1 tablespoon butter to the drippings.

Sauté sliced mushrooms in the bacon drippings and butter until softened.

In a separate saucepan, melt 3 tablespoons butter over medium heat.

Whisk in 1/4 cup flour, stirring constantly, to form a smooth paste (roux).

Gradually stir in 1 cup milk, stirring constantly, until a smooth thick gravy is formed.

Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt, and pepper to the gravy.

Let cook until the filling thickens, about 10 minutes.

In a separate saucepan, bring chicken broth to a boil.

In a small bowl, whisk together eggs and lemon juice.

Temper the eggs and lemon juice mixture by slowly whisking in the hot broth to cook the eggs without scrambling.

Continue whisking constantly until the sauce reaches 170 degrees F.

Add salt and pepper to taste.

Fill each crepe with the spinach and meat filling.

Roll up the filled crepes.

Top with warm egg sauce.